Mary Berry Posh Jacket Potatoes

The first time I made these, I was just trying to jazz up jacket potatoes for a dinner that had to look impressive but use whatever was left in the fridge. I had half a jar of pesto, one lonely red pepper, and some spring onions that were more “resting” than “fresh.” I didn’t expect much, but they turned out wildly good. Crispy skins, creamy mash inside, and the toppings? Honestly, you’d never guess they came from a clean-out-the-fridge mission.

That said, don’t skip the olive oil drizzle at the end—it makes the skins next-level crunchy. And if you’re short on time, the pesto one is my go-to: no cooking beyond the potato itself.

Let me show you how to nail all four versions.

WHAT MAKES THIS RECIPE SPECIAL

Most jacket potatoes rely on a blob of butter and a sprinkle of cheese. These go further—each topping turns a humble spud into a complete, character-filled meal. What sets this one apart:

• Flexible fillings: Four topping ideas, all using fridge-friendly ingredients.
• Twice-baked for texture: Scoop, mix, and crisp the skins—so you get creamy centres and golden tops.
• No waste: Uses the full potato. Nothing binned.
• Bake-direct method: No foil, no faff. Just throw them straight onto the oven rack for perfect skins.

INGREDIENTS + WHY THEY MATTER

• Baking Potatoes (4 large) – Maris Piper or King Edward for the best fluff-to-crisp ratio.
• Milk (2 tbsp) + Butter (knob) – Lighten up the filling and add richness.
• Olive Oil (for drizzling) – Key to getting those skins golden and crisp.
• Salt + Pepper – Season the inside, always. Don’t hold back.
• Parsley (chopped) – Freshness to finish.

Topper 1: Red Pepper & Goat’s Cheese

• Red peppers – Roasted till soft, sweet, and skin removed.
• Goat’s cheese – Tangy creaminess.
• Basil – Fragrant and fresh.

Topper 2: Pesto

• Basil pesto – Use a good-quality one or homemade.
• Parmesan – Salty, sharp cheese kick.
• Parsley – To keep it vibrant.

Topper 3: Spring Onion & Soured Cream

• Spring onions – Softened for mellow onion flavour.
• Soured cream – Tangy, creamy, balances the starch.
• Paprika – Adds colour and a whisper of smokiness.

Topper 4: Bacon & Mushroom

• Bacon – Crispy, salty, essential.
• Mushrooms – Add earthiness.
• Cheddar – Melts into the mash and ties it together.

MAKING IT YOURS (WITHOUT RUINING IT)

• Vegetarian? Skip bacon or swap for crispy halloumi in the mushroom topping.
• No goat’s cheese? Try ricotta or a dollop of cream cheese.
• Dairy-free? Use olive oil and oat cream instead of milk/butter in the mash.
• Want more heat? Add a chopped chilli or dash of hot sauce into the mash.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Potatoes exploded	Forgot to pierce the skins	Always prick them with a fork before baking
Filling was bland	Didn’t season the mash	Add salt + pepper when mashing—taste it
Skins didn’t crisp	Skipped the oil drizzle	Drizzle olive oil before the second bake
Mushrooms were soggy	Crowded the pan	Fry in batches or use a larger pan

HOW TO MAKE MARY BERRY’S POSH JACKET POTATOES

1. Bake the Potatoes
Preheat oven to 220°C (200°C fan). Prick potatoes with a fork and bake directly on the rack for about 1 hour until soft.

2. Scoop + Mash
Slice each in half. Scoop out the fluffy centres and mash with milk, butter, salt and pepper.

3. Choose + Add Fillings

• Red Pepper & Goat’s Cheese:
Roast halved peppers skin-side up at 200°C for 15 mins. Peel, slice, and stir into mash with goat’s cheese and basil.

• Pesto:
Stir pesto, Parmesan, and parsley into the mash.

• Spring Onion & Soured Cream:
Sauté onions in a little oil. Mix into mash with soured cream and sprinkle with paprika.

• Bacon & Mushroom:
Fry bacon until crisp, add mushrooms and cook till browned. Mix into mash and stir in grated Cheddar.

4. Fill + Bake Again
Spoon the mash back into the skins. Drizzle with olive oil and bake at 200°C for another 15 mins until golden.

5. Serve
Sprinkle with parsley and serve hot.

TIPS FROM MY KITCHEN

• I always mash with a fork instead of a masher—it leaves just enough texture.
• Roasting the potatoes directly on the oven rack helps the skins crisp all the way around.
• If you’re doing a few versions at once, label the bottoms with a marker or small cut so you know which is which!

STORAGE + SERVING

• Fridge: Store leftovers in a sealed container up to 3 days.
• Freezer: Wrap each cooled, filled potato in foil and freeze up to 3 months.
• Reheat: From fridge—oven at 180°C for 15–20 mins. From frozen—thaw overnight then bake till piping hot.
• Serve with: Simple green salad or roasted veg for a full plate.

FREQUENTLY ASKED QUESTIONS

Q: Can I prep these ahead of time?
A: Yes! Make everything up to the second bake, then chill or freeze. Just reheat when ready.

Q: What potato is best for jackets?
A: Maris Piper or King Edward—fluffy inside, crisp outside.

Q: Can I use sweet potatoes instead?
A: Yep! Just reduce the roasting time slightly, and maybe go for savoury fillings (goat’s cheese or bacon work well).

Q: Is it okay to mix and match toppings?
A: Absolutely. I often do two different types per batch—it keeps dinner interesting.

Try More Recipes:

• Mary Berry​ Roast New Potatoes With Garlic And Rosemary
• Mary Berry Fish Pie With Crushed Potatoes​
• Mary Berry Parmentier Potatoes