Quick Baked Potato Recipe
There’s no use of the microwave in this recipe. I do love a nice jacket, but they can be so time-consuming to make, which is where this quick baked potato recipe comes in. I have tried the frozen variety, but they always seem a little too dry.
I’ve even made slow cooker jacket potatoes, which did work, but it required more forethought than I usually seem to be capable of. Hence this method. It cuts out a large chunk of the time, without microwaving the potatoes at all. Ideal when you simply want a side dish, or something to fill with cheese and beans, tuna mayo or chilli.
The result is lighter, fluffier jackets, and the skin is a little less chewy too. For me, I even need to add less butter – the small amount of olive oil used here makes the potato so much more moist. This is how to cook a baked potato – fast.
This easy baked potato recipe serves 4
Quick baked potato recipe ingredients
- Baking potatoes, 4
- Olive oil, 1 tbsp
- Sea salt
Equipment
How to make this quick jacket potato recipe
- Boil the kettle. Place the potatoes, whole, into a large saucepan, then cover with the boiled water. Bring to the boil on the hob, then simmer for around 30 minutes, until the potatoes yield slightly to pressure.
- Meanwhile, pre-heat the oven to 180 degrees fan or equivalent.
- Drain on both sides to remove the water, using a sheet of kitchen roll.
- Brush one side, then the other, of each spud with the olive oil. Then grind some salt all over. Place them on a baking sheet.
- Bake for about 10-15 minutes on each side. So 20-30 minutes in total, turning halfway through cooking.
Serve filled with whatever you like, or as a side in place of chips, mash, rice etc. Chilli, for example, makes a great jacket potato filling. You could also use leftover curry or stew.
Related recipes:
- Potatoes baked in stock
- Baked smoky beef chilli
- Perfect roast potatoes
- Sausage & sweet potato traybake
- Russian potato & egg salad
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