I knew absolutely nothing about the glories of a good baked potato until the day I ordered one at a local restaurant in my town that was known for them. Before that, my primary “baked” potato experience involved a microwave. What I tasted was so revelatory I still remember it: ridiculously crisp on the outside and oh so fluffy inside. I realized what we’d been doing at home was very, very wrong.

The potatoes I grew up with at home came with damp skins and gluey innards, thanks to the microwave. I started baking them in the oven and they were much better. But I still couldn’t get them as perfect as the one I had from that tiny New England restaurant. Then I learned a few tips from old England — specifically, I learned about jacket potatoes.

When you take these piping-hot spuds out of the oven, push open that crispy, crackly skin, drop a little butter, and sprinkle plenty of salt (I like Maldon flaky sea salt) and freshly ground black pepper into the lightest, fluffiest baked potato you’ve ever tasted, you’ll know — as I now do — there’s really no other way to bake them.

Why you’ll love it

What are English jacket potatoes?

If you jump across the pond to England, you’ll find baked potatoes just about everywhere, but you might not recognize them at first. That’s because they’re called jacket potatoes (which, TBH, is just about the cutest name there could be).

The difference isn’t just the name, however. The Brits take great care when it comes to their potatoes — and the results really are much crispier on the outside and fluffier on the inside than the typical American variety. A few years back, Joanna Goddard, of Cup of Jo, called out just how gloriously perfect English baked potatoes are and shared some tricks, straight from her aunt in Cornwall. Ever since trying them, my baked potato game has gotten a lot better.

A few tips

1. Slice them first. Like most Americans, I typically poke holes all over the potatoes before baking them to ensure they don’t explode in the oven. But Jo suggests slicing a cross shape about 1/4-inch thick into each potato. This helps them release some steam, makes the interior more fluffy, and also makes them easier to slice into when they’re piping hot.

2. Bake them for longer than you think. Many recipes (ours included) recommend baking potatoes for an hour at 425 F. Instead, Jo suggests baking potatoes at 400 F for closer to two hours. The potatoes won’t burn at this temperature and the long bake means the skin will be so crisp that it’s practically cracker-like.

3. Return them to the oven. After the two hours are up, remove the potatoes and carefully cut deeper into the slices you made initially. Then put the potatoes back in the oven for 10 more minutes. This helps to dry out the flesh further and makes it extra fluffy.

English Jacket Potatoes

Serves 4

4 medium russet potatoes (8 to 10 ounces each)

For serving: Butter, flaky sea salt, and freshly ground black pepper

1. Arrange a rack in the middle of the oven and heat the oven to 400 F.

2. Prepare four medium russet potatoes: Cut a cross shape about 1/4-inch deep into each potato. Place the potatoes cut-side-up directly onto the oven rack. Bake until very crisp and crackly on the outside, about 2 hours.

3. Carefully remove the potatoes from the oven with tongs and place on a large plate, baking sheet, or heat-proof cutting board. Carefully cut deeper into the cut you made initially. Gently push the two opposite ends of each potato toward each other to open them, release steam, and expose some of the flesh.

4. Return the potatoes to the oven rack and bake for 10 minutes more. Push the two opposite ends of each potato toward each other again to open them fully. Top the flesh with a generous dollop of butter and season with flaky salt and freshly ground black pepper.

Recipe note: Leftovers can be refrigerated in an airtight container for up to four days.

(Sheela Prakash is a senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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