Name: Perfect Jacket Potatoes with Smoked Salmon and Soft Cheese Filling Recipe
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Cuisine: British
Ingredients: 1 baking potato; Oil, for rubbing; Salt and pepper, to season; 50g light soft cheese; Squeeze of lemon juice; 1 hot-smoked salmon fillet; 1 heaped tsp capers; A little lemon zest; 198g can sweetcorn, drained; 1 diced avocado; 1 small chopped red chilli; Juice of 1 lime; 1 tbsp finely chopped red onion; Small handful coriander leaves; Salt and pepper, to taste; 4 smoked streaky bacon rashers, diced; 1 onion, diced; 2 x 400g cans baked beans; 1 tsp brown sugar; 1 tsp mild chilli powder; 1 tsp paprika; Dollop of soured cream, to serve; Few snipped chives, to garnish

Instructions

Step 1: Preheat the oven to 220°C (200°C fan/gas 7). Rub a little oil and seasoning over the potato, then place it on a baking sheet and bake for 25 minutes.

Step 2: Reduce the oven temperature to 190°C (170°C fan/gas 5) and bake the potato for another 1 to 1 hour 15 minutes until the flesh is tender and the skin is crisp and golden.

Step 3: To prepare the filling, mix the light soft cheese with a squeeze of lemon juice and a pinch of seasoning until smooth.

Step 4: When the potato is cooked, slice a cross on the top and gently squeeze the base to open it up. Fill the potato with the soft cheese mixture, then flake the hot-smoked salmon on top.

Step 5: Sprinkle the capers and a little lemon zest over the salmon before serving.

Tips & Variations

For a quick alternative, prick the potato with a fork, wrap in kitchen paper, and microwave on high for 8-10 minutes until soft. Then rub with oil and grill briefly to crisp the skin.

Try the jacket potatoes with corn, chilli & avocado salsa: mix drained sweetcorn, diced avocado, chopped red chilli, lime juice, finely chopped red onion, and coriander leaves for a fresh topping.

Alternatively, make smoky bacon beans by frying diced smoked bacon and onion, then stirring through baked beans with brown sugar, chilli powder, and paprika for a hearty filling.

Storage

Store any leftover cooked jacket potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (160°C fan) for 15-20 minutes to restore crispiness, or microwave covered until heated through. Avoid reheating with soft cheese or salmon already inside; add fresh filling after warming.

FAQs

Can I use other types of potatoes for this recipe?

Baking potatoes like Maris Piper or Russet work best as they have a fluffy interior and crisp skin when cooked. Waxy potatoes don’t achieve the same texture for jacket potatoes.

How do I know when the potato is fully cooked?

Test by inserting a skewer or fork into the potato—it should slide in easily without resistance. The skin should be crisp and golden while the inside feels soft and fluffy.