English Jacket Potato
English jacket potatoes feature a salty, crispy exterior with an incredibly fluffy and soft interior. These classic baked potatoes are the ultimate comfort food for when the weather has a bit of a nip in the air.
Servings: 2
Ingredients
- 2 large russet potatoes try to find ones that are beefy round
- Olive oil
- Sea salt
- Salted butter or garlic butter
- Freshly ground black pepper
Instructions
- Preheat the oven to 400 °F (204 °C)
- Cut a small slit in the center of the potato, about ¼” in length (long ways) then again the other way, to make like a cross shape. Make sure to only cut about halfway down, but not all the way through the potato.2 large russet potatoes
- Place potatoes on a baking sheet and drizzle exterior with olive oil and sprinkle with salt on top. Using your hands, rub the olive oil and salt all over the exterior of the potato.Olive oil, Sea salt
- Bake for 2 hours.
- Once the potatoes are done, place the potato into a heat-safe bowl then use a fork to open the potato and mash it up slightly. Kind of like making a well in the center of the potato while pushing out the potato insides.
- Add pads of butter into the potato and season with salt and pepper, to taste.Salted butter or garlic butter, Freshly ground black pepper
- Alternatively, if you have toppings (like the ones listed in the blog post), feel free to top your jacket potato with those!
Nutrition
Serving: 1 potato | Calories: 168 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 0.2 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.01 g | Sodium: 11 mg | Potassium: 888 mg | Fiber: 3 g | Sugar: 1 g
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