I don’t know when jacket potatoes became my go-to “don’t know what to cook” dinner, but honestly — they never let me down. Whether it’s chucking one in the oven and forgetting about it for an hour, or going full Delia and whipping up something fancier, they just work.
This version? It’s not your usual “slice, fill, cheese, done” situation. Delia takes it up a notch with a fluffy, creamy filling that you mash, mix, and spoon back into the crispy skins. It’s halfway between a jacket potato and a soufflé, and it’s completely irresistible. Light, golden-topped, and still somehow feels like a hug in food form.
Best part? You don’t need anything fancy. Just spuds, eggs, a bit of spring onion, and something creamy from the fridge. Oh — and you’ll want to eat the whole tray.
Why You’ll Love It
- Fluffy inside, crispy outside — it’s the potato texture dream team
- Great for leftovers — and somehow even better the next day
- Easy to customise — throw in cheese, bacon, herbs, whatever’s hanging around
- Deceptively impressive — looks like you tried harder than you did
- That golden topping? Pure joy
- Minimal washing up — everything happens in one bowl and one pan
Ingredients
- 4 big baking potatoes
- 50g butter
- 6 to 8 spring onions, finely chopped
- 150ml soured cream or yoghurt (either works)
- 3 eggs, separated
- 1 tbsp chopped fresh parsley
- Salt and black pepper to taste
How to Make It
Start with proper baked potatoes:
Stick your potatoes straight on the oven shelf (don’t wrap them!) and bake at 200°C (that’s 400°F) for about an hour, or until the skins are crisp and they give a little squeeze. You know the deal.
Scoop, but don’t burn yourself:
Slice them in half lengthways and, using a spoon and a tea towel (you will forget how hot they are), scoop out the insides into a big bowl. Leave a bit around the edges to help the skins hold together.
Sauté the spring onions:
Melt the butter in a pan, chuck in the spring onions, and let them soften for 2–3 minutes. You want gentle sizzle, not colour. Add them into the potato bowl with all the buttery goodness.
Mash, mix, and season:
Add the soured cream (or yoghurt), the egg yolks, parsley, salt, and pepper. Give it a good mix — a whisk helps if you’ve got one, but a fork does the job if you’re stubborn like me.
Whisk the whites, nice and stiff:
In a separate clean bowl, whisk the egg whites until they hold stiff peaks. Don’t overthink it — when you turn the bowl upside down and nothing moves, you’re good.
Fold and stuff:
Gently fold the egg whites into the potato mix — don’t bash all the air out. Spoon the filling back into the skins. It might look a bit rustic, but trust the process.
Bake again for the golden top:
Pop the filled skins on a tray and bake at the same temperature (200°C) for 15–20 minutes. They should puff up a bit and go a lovely golden brown on top.
Common Mistakes and How to Dodge Them
Why are my skins chewy instead of crisp?
Don’t wrap your potatoes in foil when baking — they need dry heat to crisp up.
The filling collapsed after baking… did I ruin it?
Nope. It’s just the nature of whipped egg whites — they puff, then settle. Still delicious.
My filling’s too runny.
Probably too much cream or under-whisked whites. Next time, whisk a bit longer and don’t overdo the cream.
Forgot to salt it and now it’s bland.
It happens. Sprinkle a bit on top or add a sharp cheese into the filling next time.
Storage and Reheating
Fridge:
Cool completely, then pop them in an airtight container for up to 2 days.
Freezer:
Freeze them wrapped in foil — they reheat surprisingly well. Use within 2 months.
To reheat:
- Oven: 10–12 mins at 180°C (350°F)
- Microwave: 2 mins, though the top will go soft
- Air fryer: 8 mins at 190°C (375°F) — best texture
Frequently Asked Questions
Can I use normal onions instead of spring onions?
Sure, just chop them small and fry them a bit longer so they’re soft and mellow.
Can I prep these ahead of time?
Yes! Assemble the filled potatoes and store them in the fridge. Just bake them when you’re ready to eat.
What if I don’t have sour cream?
Use plain yoghurt, cream cheese, or even a splash of milk and a knob of butter. It’s forgiving.
Are they good cold?
They’re okay cold, but better warm. If you’re into cold potato salad, you might like them that way too.
Nutrition Facts (Per Serving)
- Calories: 161
- Fat: 0.2g
- Carbs: 37g
- Protein: 4.3g
- Sodium: 17mg
- Sugar: 2g
More Delia Smith Recipe:
Delia Smith Jacket Potatoes
Description
Crisp-skinned jacket potatoes filled with a light, creamy, whipped potato mix and baked until puffed and golden — a warm, comforting twist on the classic.
Ingredients
Instructions
- Bake potatoes at 200°C for 1 hour until crispy.
- Slice in half and scoop out insides, leaving the skins intact.
- Fry onions in butter, add to scooped potato with yolks, cream, parsley, salt & pepper.
- Whisk egg whites to stiff peaks and fold into mixture.
- Spoon back into skins and bake for 15–20 minutes until golden and puffed.
Notes
- Never wrap your potatoes in foil — it softens the skin.
- Let the filling cool slightly before folding in egg whites to avoid deflating them.
- Add grated cheese or chopped herbs for extra flavour.
- Use potatoes of similar size so they all bake evenly.