Loaded Jacket Potatoes

Oven-baked jacket potatoes stuffed with cheese and ham. Crispy on the outside, fluffy and creamy on the inside, with a rich, comforting flavor. A delicious appetizer or side dish, perfect for any table.

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Oven-baked jacket potatoes stuffed with cheese and ham. Crispy on the outside, fluffy and creamy on the inside, with a rich, comforting flavor. A delicious appetizer or side dish, perfect for any table.

Info

Prep Time:

10m

Cook Time:

90m

Difficulty Level:

Ingredients

Servings: 4

For the Potatoes

4 large potatoes
2 tbsp olive oil
Coarse salt

For the Filling

50 g butter
1 tbsp heavy cream
1 tbsp cream cheese
1 cup mixed grated melting cheeses
Salt
Pepper

For Finishing

2 slices ham, finely chopped (or any cold cut of your choice)
2 tbsp yogurt (or cream cheese)
1 tbsp melted butter (for baking)
1 tbsp chives, finely chopped

Directions

Wash the potatoes thoroughly, scrubbing the skins well, and pat them dry.
Prick them all over with a fork, brush lightly with olive oil, and roll them in coarse salt so it sticks to the skin.
Place the potatoes directly on the oven rack and bake in a well-preheated oven at 200°C (390°F) for 1 hour 15–30 minutes, depending on their size, until the skins are nearly crispy and the flesh is soft.
Trim a thin slice from both ends of each potato so they can stand upright on the plate.
Cut each potato lengthwise and scoop out the flesh into a bowl. Mash with a fork or whisk.
Season with salt and pepper, add half of the grated cheese and the butter, and mix until the butter melts into the hot potato.
Add the egg yolk, cream cheese, and a little heavy cream, mixing until smooth and creamy.
Transfer the mixture to a piping bag fitted with a large star tip.
Add a little yogurt or cream cheese and the chopped ham inside each potato skin. Pipe the filling generously, allowing it to rise above the surface.
Place the stuffed potatoes in a baking dish, drizzle with melted butter, and bake at 200°C (390°F) for 10 minutes.
Sprinkle with the remaining grated cheese and return to the oven for a few more minutes, until melted.
Finish with chopped chives and serve hot.

Recipe Tips

Choose medium to large potatoes for the best jacket potatoes.
Pricking the potatoes well before baking ensures they cook evenly and become soft all the way through.
Prepare the filling while the potatoes are still hot so the butter melts properly and the mash stays fluffy and creamy.
The egg yolk can be omitted if you prefer—the recipe works perfectly without it.
Feel free to use your favorite cheeses and cold cuts, or whatever you already have on hand.
Plan for one potato per person—but realistically… one is never enough!