Introduction

Stuffed jacket potatoes are a delicious and comforting meal perfect for any time of the day. Crispy on the outside and filled with a creamy, cheesy vegetable mixture, they make a satisfying dish that’s easy to prepare and customize.

The image shows seven stuffed baked potato halves arranged unevenly on a black baking tray atop a white marbled surface. Each potato half forms the base layer with a light brown, slightly rough skin and a fluffy yellowish inside. On top, there is a mix of bright yellow corn kernels, small green and red diced bell peppers, and bits of herbs adding pops of green and red color. The final top layer is melted white cheese, browned slightly in some spots, making each potato look soft and creamy with a bubbly texture. To the right side of the tray is a knife with a wooden handle resting on a grey cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium potatoes
100g strong cheddar, grated, plus extra for topping

100g sweetcorn
100g mixed peppers, diced

Small handful fresh herbs (such as oregano, basil, coriander, dill or thyme)

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Bake the potatoes directly on the oven shelf for about 1 hour, or until they are cooked through and the skins are crispy. Allow them to cool completely. You can also prepare the potatoes up to 2 days in advance.

Step 2: Heat the oven again to 200°C (180°C fan/gas mark 6). With adult supervision, cut each potato in half. Using a spoon, carefully scoop out the potato flesh, leaving the skins intact to form “boats.” Place the scooped potato into a mixing bowl.
Step 3: Mash the potato flesh with a fork until smooth and lump-free. Add the grated cheddar, sweetcorn, and diced peppers, then mix well.
Step 4: Pick the leaves from your fresh herbs and tear larger leaves into smaller pieces. Stir the herbs into the cheesy vegetable mixture.

Step 5: Spoon the mixture back into the potato skins, dividing it evenly. Sprinkle a little extra grated cheese on top of each stuffed potato.
Step 6: Place the stuffed potatoes on a baking tray and bake in the oven for 10–15 minutes until the cheese is melted and golden. Use oven gloves to handle the hot tray and serve warm.

Tips & Variations

For extra richness, stir in a spoonful of sour cream or cream cheese into the mashed potato mixture before stuffing.

Swap the sweetcorn for peas, chopped spinach, or cooked mushrooms for different flavors and textures.
If you prefer a spicier kick, add some chopped chili or a dash of smoked paprika to the filling.
Use any hard cheese you like—Gruyère, mozzarella, or Parmesan all work well.

Storage

Store any leftover stuffed jacket potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (fan) for 15–20 minutes to keep the skins crispy, or microwave for a quicker option though the crispiness may soften.

How to Serve

Seven stuffed potato skins arranged on a worn black baking tray set on a white marbled surface. Each potato skin is filled with a mix of colorful ingredients: yellow corn, small diced red and green peppers, and topped with melted white cheese that is bubbly and slightly browned. Some pieces of topping have spilled onto the tray, showing the texture of the filling. To the right of the tray, there is a knife with a wooden handle resting partially on the tray and on a light gray cloth napkin beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potatoes ahead of time?

Yes, you can bake the potatoes and scoop out the filling up to 2 days in advance. Keep the scooped potato flesh and skins separate until you’re ready to mix the filling and bake the stuffed potatoes.

What herbs work best in the filling?

Fresh herbs like oregano, basil, coriander, dill, or thyme add wonderful aroma and flavor. Feel free to use your favorites or a combination for a fresh herbal note.