Cheesy Jacket Potatoes

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Twice baked cheesy jacket potatoes. Made with a potato filling combined with ham, sun-dried tomatoes, chopped chives and grated cheese. Baked until golden then served with sour cream and chopped chives.

Jacket Potatoes served on a white platter with a dollop of sour cream and chives.

I promise you that these Cheesy Baked Potatoes taste every bit as good as they look in the pictures. I asked my husband to try one, but they were so good he just couldn't stop! A sure sign of a successful recipe. Great as a side dish, light lunch or started, these cheesy potato bites will get devoured no matter the time of day they are served.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Cheesy Jacket Potatoes

Ingredient notes:

The ingredients to make Jacket Potatoes on a grey bench top.

Potatoes: I used a bag of Odd Bunch potatoes, but any type of potatoes can be used in this recipe. Roasting potatoes are a great choice.
Cheese: Again, feel free to use your favourite type of cheese from Colby to Tasty or even something stronger like blue cheese if you like!
Filling: This recipe is totally customisable when it comes to filling ingredients. Salami, cooked bacon, shredded chicken, sweet corn, peppers, olives, parsley, onions or fresh tomatoes could all be added in or substituted.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven 200°C fan bake. Scrub the potatoes. Season potatoes with salt, wrap in tinfoil and place in the oven. Bake for 90 mins.

Six potatoes wrapped in tinfoil on a grey bench top.

Wrapped potatoes in tinfoil cooking in the oven.

Remove potatoes from the oven. Unwrap them, then cut them in half. Scoop out the hot potato filling and place it into a bowl.

Cooked potatoes that have just been unwrapped from tinfoil sitting on a grey bench top

Cooked, halved potatoes on a wooden chopping board nest to a lined baking tray with scooped out potato skins and a bowl of cooked potato filling.

Place the potato skins onto a lined baking tray and put them back in the oven while you make the filling.

Sliced cooked potatoes with the filling scooped out on a lined baking tray.

Sliced ham, chives, sundried tomatoes and grated cheese on a wooden chopping board. Mashed potatoes in a glass bowl,

Add the ham, sun-dried tomatoes, chives and 1 cup of the grated cheese to the potato filling bowl and mix it together. Season well with salt and pepper. Remove the skins from the oven. Turn the oven to 210°C fan grill.

All of the ingredients for the filling of Jacket Potatoes in a glass bowl before being combined together.

The mixed potato filling in a glass bowl.

Divide the filling mixture between the skins, then top with the remaining cheese.

Assembled Jacket Potatoes before being cooked on a lined baking tray.

Return to the oven and grill for 15 minutes until the cheese is golden. Serve with sour cream and fresh chives on top.

Cooked Jacket Potatoes straight out of the oven.

Recipe FAQs:

Is a jacket potato the same as a baked potato?

Yes, often a baked potato is the same as a jacket potato. The difference here is that these are twice baked potatoes. They get baked whole, then baked again with a filling scooped out, mixed with the other components and replaced back into the jacket skin and cooked again.

Are these jacket potatoes gluten free?

Yes, all of the ingredients are inherently gluten free. As always, be sure to check the labels on any processed food to ensure they are allergy friendly for you or your guests.

Six cooked Jacket Potatoes filled with ham and cheese, served with sour cream and chives on a white platter.

Storage:

Store any leftover potatoes in an airtight container in the fridge for up to three days. Reheat in the oven, air fryer or microwave until piping hot.

Jacket potatoes are not suitable for freezing as the texture of potatoes can deteriorate after taking on water.

Top tips:

Customise your jacket potatoes with your favourite fillings including your favourite cooked meats, diced vegetables and types of cheese.

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Cheesy Jacket Potatoes

Yield: Makes 12 halves

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Cheesy jacket potatoes made with filling of ham, sun-dried tomatoes, chives and grated cheese, topped with more cheese and cooked until golden.

Ingredients

6 medium potatoes
100g shaved ham, chopped
1 Tbsp sun-dried tomatoes, finely chopped
2 Tbsp chives, finely chopped
2 cups grated cheese, 200g

To serve

½ cup sour cream
1 tsp chives, finely chopped

Instructions

Preheat the oven 200°C fan bake. Scrub the potatoes.
Season potatoes with salt, wrap in tinfoil and place on a baking tray. Bake for 90 mins.
Remove potatoes from the oven. Unwrap them, then cut them in half. Scoop out the hot potato filling and place it into a bowl.
Place the potato skins onto a lined baking tray and put them back in the oven while you make the filling.
Add the ham, sun dried tomatoes, chives and 1 cup of the grated cheese to the potato filling bowl and mix it together. Season well with salt and pepper.
Remove the skins from the oven. Turn the oven to 210°C fan grill.
Divide the filling mixture between the skins, then top with the remaining cheese. Return to the oven and grill for 15 minutes until the cheese is golden.
Serve with sour cream and fresh chives on top.

Notes

Can be served with a salad for a light lunch or dinner. Or, as a side dish at a pot luck or party.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 362Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 432mgCarbohydrates: 40gFiber: 4gSugar: 3gProtein: 15g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya