Jacket Potatoes

Prep. Time 1h 30′       Cooking Time 5′       Serves 4


  • 4 medium to large potatoes
  • 2 tbsp olive oil
  • Coarse salt
  • 50g butter
  • 1 tbsp cream
  • 1 tbsp cream cheese
  • 1 egg yolk
  • 1 cup mixed grated melting cheeses
  • Salt
  • Pepper

For the topping:

  • 2 slices ham, finely chopped (or other preferred cold cuts)
  • 2 tbsp yogurt (or cream cheese)
  • 1 tbsp melted butter (for baking)
  • 1 tbsp finely chopped chives


  1. Wash the potatoes thoroughly, scrubbing their skin very well.
  2. Dry them well and pierce them all over with a fork.
  3. Brush them with a little olive oil.
  4. Dip them in coarse salt to stick to the skin.
  5. Place them on a rack in a preheated oven at 200°C and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, depending on their size, until the skin is almost crispy and the flesh is soft.
  6. Cut thin slices off both sides so they sit flat on a plate.
  7. Cut each potato lengthwise in half, scoop out the flesh with a spoon into a bowl, and mash it with a fork or a masher.
  8. Add salt and pepper to the mashed potatoes, half of the grated cheese, and the butter, and mix well until melted.
  9. Add the egg yolk, cream cheese, and a little cream, and mix until the filling is smooth and creamy.
  10. Transfer the mixture into a piping bag with a large star nozzle.
  11. Inside each potato jacket, spread a little yogurt or cream cheese, add the diced ham, and pipe in the filling, overflowing the potato jackets.
  12. Place the stuffed potatoes in a baking dish and drizzle with melted butter over the surface.
  13. Bake for 10 minutes at 200°C.
  14. Sprinkle the remaining grated cheese over the top and return to the oven for a few minutes until the cheese melts.
  15. Garnish with a little chopped chives and serve the most delicious stuffed jacket potatoes warm.


Source: Argiro Barbarigou