Description
Perfectly crispy and fluffy jacket potatoes baked to golden perfection, topped with a creamy light soft cheese and hot-smoked salmon filling. This classic British comfort food is easy to prepare, with optional quick microwave and grill methods for faster results. The recipe also offers flavorful topping ideas like corn, chili & avocado salsa or smoky bacon beans for variety.
Ingredients
Scale
Potato and Seasoning
- 1 baking potato
- Oil, for rubbing
- Salt and pepper, to season
Salmon & Soft Cheese Filling
- 50g light soft cheese
- Squeeze of lemon juice
- 1 hot-smoked salmon fillet
- 1 heaped tsp capers
- A little lemon zest
Corn, Chilli & Avocado Salsa (optional)
- 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
Smoky Bacon Beans (optional)
- 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
- Preheat and prepare potatoes: Heat your oven to 220°C (200°C fan)/gas mark 7. Rub the baking potato all over with a little oil and season well with salt and pepper.
- Bake potatoes initially: Place the potato on a baking sheet and bake in the hot oven for 25 minutes.
- Lower temperature for slow baking: Reduce the oven temperature to 190°C (170°C fan)/gas mark 5 and continue baking the potato for another 1 hour to 1 hour 15 minutes. The potato is ready when the flesh is tender inside and the skin is crisp and golden brown.
- Alternative quick microwave method: For a speedier option, prick the potato all over with a fork, wrap it in a kitchen paper towel, and microwave on high for 8-10 minutes until soft inside. To crisp the skin, rub with oil and flash under a hot grill, turning frequently until golden and crisp.
- Prepare the salmon and soft cheese filling: In a bowl, mix 50g light soft cheese with a squeeze of lemon juice and season lightly with salt and pepper. Flake the hot smoked salmon fillet into small pieces.
- Assemble the jacket potato: Once baked, slice a cross into the center of the potato and gently squeeze the base to ‘pop’ the top open. Spoon the soft cheese mixture inside and pile the flaked salmon on top. Sprinkle with a heaped teaspoon of capers and a little lemon zest for brightness.
- Optional toppings: For corn chili and avocado salsa, combine drained sweetcorn, diced avocado, chopped red chilli, lime juice, finely chopped red onion, and coriander. Season and serve on or alongside the jacket potato. For smoky bacon beans, dice bacon and onion and fry until onion softens. Stir in baked beans along with brown sugar, chilli powder, and paprika. Warm through, then ladle over potatoes and top with soured cream and chives.
Notes
- To ensure crisp skin, rub potatoes with oil before baking or grilling after microwaving.
- Adjust the cooking time depending on potato size; larger potatoes may need additional baking time.
- Try different fillings such as cheese and baked beans, chili con carne, or vegetarian toppings.
- Use a fork or skewer to test when potatoes are tender inside.
- Leftover baked potatoes can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Keywords: jacket potato, baked potato, smoked salmon, soft cheese filling, easy dinner, British comfort food
