Mamta's Kitchen

Jacket Potatoes-A Collection of Jacket or Baked Potatoes Filling/Topping Ideas

Baked or Jacket Potatoes and Filling Ideas

A Community Recipe Collection


Baked potatoes are called often 'jacket' potatoes, because they are cooked in their skins or jackets. They are extremely versatile, you can use many different types of toppings to make them your own. They can be a full meal in themselves or used as a starter or a snack, using smaller potatoes or half of a large jacket potato.

You can simply make a cross cut at the top, open it up a bit and fill any topping of choice. You can halve them, scoop out the centre, add various things to it to 'tart' it up and then spooning back the prepared filling into the hollowed out potato shells.

Smaller baked potatoes with toppings can be passed around on a platter as finger food.

For main course, serve with a side salad.

Mixed Salad

North Indian Mixed Salad

Mixed Salad With Fruits And Flowers

As a main course, you will need 1 large potato (about 200-250 gm. each) per person. King Edward potatoes are good, but any large potato will be fine. Vegetarian fillings are marked V.

Many ideas here have been contributed by people from the BBC food message boards and users of this site. Some have been sent by readers who came across this collection when looking for ideas themselves. Send in yours if you like, along with a picture.

Also see BBQ Selection and Marinade Selection.


  • Cooked jacket potatoes, as many as needed

  • Filling of choice-see below. Amount of filling will depend on how many potatoes you are making; about 2 to 3 full tablespoons per potato is usuall enough.


  1. Cooking Jacket Potatoes

  2. Method 1 Traditional, oven baked, crisp jacket potatoes by Steve Lister: Wash & prick potato skins in several places. Place directly on a wire wrack in a pre-heated oven at 200C or 400F or Gas Mark 6 and cook for 60 minutes or so, until they feel soft to touch.

  3. Method 2 Soft skinned jacket potatoes by Steve Lister: Wash & prick potatoes in several places, wrap in aluminium foil to stop the skin from getting crispy. Cook on 180C/350F for 1 1/2 hour or so.

  4. Method 3 Shiny jacket potatoes by Steve Lister: Scrub the potatoes clean, cover in a thin film of olive oil and salt. This makes them shiny. Place them on a tray in a pre-heated oven at 200C or 400F or Gas Mark 6. Cook for 60 minutes.

  5. Method 4: Cooking Jacket Potatoes in a Slow Cooker.

  6. Method 5 Microwave method: Pierce potatoes in several places with a fork. Cook on full power for 5-6 minutes. Turnover and cook for another 5 minutes. If cooking more than 2 potatoes, increase cooking time in steps, until done. If you have a combination oven, put it on at 200C before microwave cooking starts. They will brown and crisp at the same time. Otherwise, crisp skin under a grill or on a BBQ.

  7. Once cooked, make 2 deep cuts across the top, like a cross. Press the sides gently inwards, squeezing the flesh inwards. This will make the cut edges gape open, making space for the filling. Pile the filling on top. Toppings can be either hot or cold.

  8. If using cheese topping, grill after filling into the cut, until it bubbles.

  9. Filling/topping suggestions:

  10. Bacon & Baked beans; grilled bacon, chopped and mixed with tinned baked beans-Ada Kelly.

  11. Bacon & mushrooms; mix chopped crisp bacon, stir-fried mushrooms, chopped onion and a spoonful of HP fruity sauce. Sprinkle with cheese and grill. GI Joe58 from BBC Food Message Boards

  12. Bacon & Pineapple; grilled bacon, chopped and mixed with chopped pineapple & mayonnaise or cottage cheese-Amber W.

  13. Bacon, onion and sweet corn; fry one finely chopped medium onion, add 4-6 finely chopped rashers of bacon. When cooked, add a small tin of creamed sweet corn. Cut a lid off the jacket potato, scoop out the flesh, mash it with some butter - M Hughes

  14. Beef mince in bolognaise sauce or any other way

  15. Beef burger; use the jacket potato as a bread roll, slicing it into 2 halves. Fill it with a cooked burger, cheese slices, tomato slice, pickle, sliced onion, tomato sauce and mustard etc.

  16. Beef; cold cuts or leftover roast beef; chopped and mixed with chopped black olives, chopped onions and a little of leftover gravy/horseradish sauce-Jocelyn Parker.

  17. Beef, corned beef; and horseradish sauce: Chopped/broken up corn-beef, mixed with horseradish sauce to taste. Be careful with horseradish, it is very hot!

  18. Bolognaise sauce without meat V

  19. Butter; lashings of fresh butter, served on piping hot potato.

  20. Cheese & Apple V; mix cheddar cheese with finely chopped Granny Smith apple, chopped celery and a spoonful of mayonnaise. GI Joe58 from BBC Food Message Boards

  21. Cheese & Baked beans V; Place a spoon full of baked beans on top of the potato, add grated cheddar cheese and grill until cheese melts. MrsWeaverToBe from BBC Message Boards.

  22. Cheese-Brie or cheddar cheese V; crumbled or grated on top of a hot potato. It can be grilled.

  23. Cheese, cheddar V; grated cheddar cheese & Coleslaw. Bondgirl Sarah from BBC Food Message Boards.

  24. Cheese-Cottage cheese & Baked beans V; mix cottage cheese and baked beans, 50/50, and spoon over the hot jacket potato. babycham85 & PeskyPeeza from BBC Food Message Boards.

  25. Cheese & Chutney V; cheddar cheese, grated and mixed with Green Mango Chutney or Sweet Mango Chutney.

  26. Cheese-Cottage Cheese & Pineapple/strawberries/kiwi fruit V; mix cottage cheese and chopped pineapple or chopped strawberries or chopped Kiwi fruit. You can add other fruits too.

  27. Cheese-Cream cheese and chopped chives V; salt and a little black pepper, mixed well and spooned over a hot jacket potato. Sent by site user Trishna.

  28. Cheese-Cream cheese & Onion V; cream cheese, mixed with a little chopped red onion and chives (or spring onion greens), salt and freshly ground black pepper. You can add one sliced green chilli as well. Sent by LauraG, a site user.

  29. Cheese-Goat Cheese and Spinach V; microwave cook/steam spinach, drain, mix with crumbled goat cheese, season and spoon over the potato.

  30. Cheese & Marmite V; grated cheddar cheese and Marmite. Spread a little Marmite on top of potato. Use only a little Marmite because of its high salt content. Top with grated cheese and grill.

  31. Cheese & Mayonnaise V; grated cheddar or other cheeses, mixed with mayonnaise, chopped spring onion and crushed black pepper.

  32. Cheese & Pickle V; grated cheddar cheese and English Branston pickle, mixed. You can use sweet mango pickle/chutney instead.

  33. Cheese-Stilton V; grated/crumbled and heaped on top. It can be grilled.

  34. Cheese & Tomato V; grate cheddar cheese. Mix with chopped tomatoes, spoon over the potato, top with another tablespoon of grated cheese and grill until cheese melts and begins to get brown blobs.

  35. Chicken & Sweet Corn Salad; flakes of cooked chicken breast mixed with sweet corn and either mayonnaise or loads of garlic butter. babycham85, from BBC Message boards.

  36. Chicken or Turkey with Cranberry Sauce; Leftover roast turkey or chicken, chopped and mixed with cranberry sauce.

  37. Chicken or Turkey Salad; cooked chicken/turkey breast, skinned & chopped finely, mixed with chopped spring onions, chopped tomatoes, mayonnaise, wholegrain mustard, salt and pepper to taste. Spoon over the hot potato. Sarah J, Site user

  38. Chilli Con Carne, beef or lamb; spoon chilli on top, sprinkle with chopped onions & grated cheese. It can be grilled. Serve with sour cream and yoghurt on the side.

  39. Coleslaw

  40. Crab meat; mixed with Coleslaw, sea-food dressing and black pepper.

  41. Cucumber and Apple V; chopped cucumber, chopped apple, chopped fresh mint, mixed with a salad dressing or Creme fraiche, salt and pepper.

  42. Curries and Dals; any leftover meat or vegetable curries like chicken, lamb, chickpeas, kidney bean, any of the dals, all make a nice toppings for jacket potatoes. They should be heated well, before pouring on the freshly baked, hot potato.

  43. Egg in Potato; Place a cooked jacket potato on a flat surface. Slice the top 1/4th off & scoop out enough flesh to make room for one egg. Break 1 egg in the hollow, cook in the oven again until egg is set to you liking. Serve with bacon and beans.

  44. Egg & Mayonnaise; chopped hard boiled egg, mixed with Mayonnaise and black pepper.

  45. Frankfurters; chopped and mixed with salad cream. by foodie4thought from BBC Food Message boards.

  46. Green Mango Chutney ; with sliced tomatoes, cucumbers, cheese slices.

  47. Ham & Mustard; chopped cured ham and Colemans English mustard mixed up, topped with grated cheddar, grilled. Rakesh Gupta

  48. Ham, vegetables & cheese; a mix of chopped ham, sliced mushrooms/pepper/ onion/tomato/green chillies. Top with 1 tbsp. grated cheddar cheese and place under a hot grill, leave until the cheese melts and bubbles.

  49. Heinz Toast Toppers sold in jars. They should be grilled.

  50. Hummus V; mixed with grated carrot and fresh coriander. It used to be a M+S sandwich. EFCLIZ from BBC food message boards

  51. Lamb; leftover roast lamb, mixed with mint jelly/sauce.

  52. Mushrooms and Cream V; Slice mushrooms. Melt a little butter in a pan, add mushrooms of any type and saute until soft. Drizzle a few tbsp. cream and heat through. Spoon over the jacket potato.

  53. Mushrooms V;sauted garlic mushrooms-slice mushrooms and cook in oil, with 1-2 crushed garlic cloves, add salt and pepper. Sent by Sandy, a site user.

  54. Pizza Topping V; mix chopped tomatoes, olives and grated mozzarella, mixed and spoon on top. Grill until cheese melts. Sent by Sandy, a site user. Try Other pizza toppings of choice.

  55. Pomegranate (fruit) pearls V; mixed with a tangy vinaigrette dressing. Other chopped fruits can be used.

  56. Prawn salad; add coarsely ground black pepper to the prawn salad. Picture 1

  57. Prawn Balchao

  58. Roast Vegetables V; roast peppers (green/red/yellow), courgettes, aubergine, tomatoes etc. in a drizzle of olive oil. Mix with Wensleydale or goat's cheese or cream cheese and onion marmalade. megsinmcc from BBC food message boards.

  59. Salad-mixed V; scoop out some of the soft potato flesh from the top and mix it with 1 tbsp. chopped cucumber, 1 tbsp. chopped apple, 1 tbsp. chopped fresh mint and 2 tbsp. Creme Fraiche, salt and pepper. Spoon on top and serve. Sent by Anna, a site us

  60. Salami; cold cuts of Salami, chopped and mixed with chopped black olives, chopped onions and a dressing of choice.

  61. Sardines; tinned sardines in oil. Drain and place on top of potato. Sprinkle black pepper and lime/lemon juice. Sent by Wilson from Scotland.

  62. Sausages; sausages & Ketchup. Chop cooked sausages, mix with tomato ketchup and mustard sauce. Neeta Gupta and Kavey Favelle.

  63. Scrambled eggs with or without tomato ketchup

  64. Smoked Haddock Salad

  65. Smoked Mackerel and Corn Salad

  66. Sour cream and chive dip V; blewboy from BBC Food Message Boards.

  67. Spinach & cheese V; microwave cook & drain spinach leaves, mix with crumbled goat cheese, sprinkle with salt and pepper, spoon over the potato and grill. Sent by Jennifer. A site user.

  68. Tomato Chutney 1

  69. Tuna fish-tinned and Tomato Chutney.

  70. Tuna and Mayonnaise; Flake the tuna, add chopped red onion, green/red/yellow pepper, salt, pepper and a little mayonnaise.

  71. Tuna and corn salad; By megsinmcc from BBC Food Message Boards.

  72. Tuna-tinned, sweet corn & cheddar cheese mix; simple but delicious, even better if you scoop out the potato and mix it all up, before returning it to bake it some more. It is my childhood favourite. Megsinmcc from BBC Food Message Boards.

  73. Tuna fish (tinned) and salad; Flacked tinned tuna, mayonnaise, tomato ketchup, chopped red onion to taste, freshly ground black pepper, chopped green chilli to tasteS

  74. Waldorf Salad

  75. White Fish & Parsley sauce or bread sauce; Poached white fish, flaked and mixed with parsley sauce. Kimberly from Alaska, a site user.

  76. Yoghurt & Onions V; thick, natural yoghurt and chopped red onions or any salad ingredients of choice, salt and pepper to taste.

  77. Yoghurt and Tamarind sauce V; mix thick yoghurt with black salt and chilli powder. Spoon over the slit potato and top with Tamarind or Imli Sauce. It can be bought in bottles from Indian grocers.

  78. Yoghurt V, with chopped coriander leaves, chopped green chillies, chopped cucumber and/or red onion. Serve with Green Mango Chutney, if desired. Yoghurt should be thick.

  79. Yoghurt V, mixed with a little Chat Masala or salt and black pepper and topped with green coriander chutney. Yummy! This was my late mother in-laws favourite lunch whenever she visited us in UK-Mamta

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