When it comes to Casual Friday menus there are only three rules: quick, easy and delicious. Potato Jackets are all three. I had sort of forgotten about potato jackets. We often made them when we were first married for all the reasons above, plus they are very budget friendly, something most newlyweds appreciate! You know what reminded me that potato jackets are a thing? Our trip to Ireland. They are quite popular there.
(This post contains affiliate links. I may make a commission off sales while your price remains the same.)
So how did we stumble upon the potato jacket on our trip? On one of our last few days in that gorgeous country my husband said “Today I am taking you to the beach!” I was so excited I put on my Irish bathing suit…
Yup. That’s it. Covered from head to toe and I still froze. It was gorgeous, but cold and wet and when left the beach to find a warm cafe for lunch, Potato Jackets were on the menu and just what we needed, good old fashioned comfort food! Our potato jackets were served with a side of Irish Coleslaw (<- my recipe)
The key to the potato jacket is the re-bake. After baking, slice the potato not quite end to end, and then squish the ends towards each other so the potato opens right up! Then place a generous helping of pasture butter (I use Kerry Gold from those grass fed cows in Ireland!)
Next, top with whatever you have on hand, or use my suggestions… like fresh peas, ham, chives and raw cheddar…
Or smoked salmon, lemon zest, capers, creme fraiche, and chives.
Or leftover roasted chicken, steamed broccoli, and pepper jack cheese for a bit of a kick! After filling, slide back into the oven to melt cheese, finish with a little sea salt and serve! I didn’t use as much cheese on these as I usually do because I wanted you to see the fillings…but it’s a-okay with me if you pile it on!
The Recipes: Irish Potato Jackets
Tips, serving suggestions and what you will need: (affiliate links) Bake potatoes till a fork goes in easily. If you prefer a soft skin, wrap in foil before baking. If you prefer a crispy skin (like me!) lightly coat potato with butter or olive oil and sprinkle with sea salt and place directly on oven rack. I use Maldon Flaked Sea Salt to ‘finish’ food. I buy the tub to save money. If you are making the smoked salmon potato jacket you will need a microplane for zesting lemon. Serve with my Irish Coleslaw or a fabulous House Salad. You can find my marble and wood serving board here.
- Desired amount of mediums sized russet potatoes or sweet potatoes
- butter, 2 Tablespoons per potato
- Sea salt and freshly ground pepper
- chives, 1 tablespoon per potato
- Diced ham steak, fresh peas boiled till soft, pepper jack cheese or raw cheddar
- Smoked salmon, I prefer the cooked filet over lox but you can do either. Capers, cream fraiche (or sour cream) lemon zest
- Shredded roasted or rotisserie chicken, steamed broccoli, and raw sharp cheddar
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Preheat oven to 400 and place oven rack in center position.
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If you prefer a soft skin, wrap in foil before baking, if not wipe with a little butter or olive oil and sprinkle with sea salt and place directly on oven rack for crispy skin.
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Bake for 60 minutes or until a fork goes in easily. Larger potatoes will take more time. Sweet potatoes take less time. (Cooking time varies depending on altitude and oven)
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Remove from oven and slice the potatoes lenthwise, not quite end to end, and then squish the ends towards each other so the potato opens right up.
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Slather in butter, sprinkle with sea salt and pepper.
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Fill with your choice of fillings (choices above), top with generous amounts shredded cheese (except salmon version). Place on cookie sheet and place back in oven until cheese melts.
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Sprinkle with chives and serve!
Enjoy friends…someday maybe it won’t be 96 degrees in California and I can enjoy too! ~ Linda Spiker
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post tags: gluten free, grain free
I love this idea!!! My family would love all of these. Yum.
I loved them in London and Ireland. So cold there…perfect ‘warm me up’ food!
I love your Irish bathing suit! I am going to share this with my friend, Lori Taylor , potato jackets were a staple for her and Mark when they were newlyweds! And I’m gong to make them this weekend for Nathan and his roommates!
Perfect! The boys will love them…with some steak…
As usual, totally enjoy your blog! Yummy potatoes. So simple and so good!
Thanks Patti! I try to keep everything on here do-able.
My family loves baked potatoes and they would be crazy about these! Perfect as the weather gets cooler! Thanks!
I love how hearty they are. Need to try this soon.
So easy, and so yummy! This can please just about anyone!
I love the one with broccoli!! YUM!!
Yum! I have never seen potatoes baked this way, but it looks so good I’ll have to try it very soon!
I can’t believe I’ve never tried this! My kids love to have a baked potato bar, but I’ve never tried putting everything back in the oven. Yum!
I think everyone loves baked potatoes!
You’ve hit me in my weak spot…stuffed potatoes! Everything you’ve loaded in each one is delicious.
Oh these potatoes look heavenly. Our family enjoys them w/ broccoli and cheese!
Delicio And simple meal.
OMG…so yummy and so easy…this may be my new go-to weekday dinner!!!!!
YUM! Adding these to our upcoming menu. Thank you for the recipe!
These look delicious! I’m adding them to my meal plan for next week. 🙂
This looks delicious!
Kari
These potatoe jackets look so warm and inviting! I love serving up potatoes are our Sunday family supper and I think I’ll try this idea next week for sure!
These look awesome! What a yummy recipe! Thanks for sharing!
I’ve never heard of these specific “potato jackets.” Yum! And lol to your Irish Bathing Suite.
Becky, not so different than the on piece right 😉
Oh yum! I LOVE baked potatoes. I never thought of stuffing them with all of these ingredients tho. Can’t wait to try it!
I love this recipe, it was delicious. My problem is that my potatoes didn’t cook. I put them in for 60 mins on 400, and I wrapped them in foil for soft skin, but they didn’t cook. I made this recipe for my mom yesterday for dinner, and I kept apologizing for it being bad, even though I liked them. And I couldnt really stick the tater with a fork because of the foil. Any suggestions?
Ok there could be a few things at work here. First, different ovens have vastly different temperatures no matter what the digital read says. You may need to have your oven temp calibrated, but you can also just turn up the heat and try 450:) Second, if your potatoes are very large they will take longer to bake, so either use smaller potatoes or give the larger ones more time. A single layer of foil should not make poking the potatoes with a fork difficult. I hope this helps!
I fix these every week for the shelter in my town. Suggest: lay foil on oven rack. Coat clean, dry potatoes with oil and sprinkle with coarse salt and prick with 2-prong fork. Lay them out on foil sheet in oven. Bake 425 degrees, 45-60 minutes, depending on size of potatoes. Test with 2-prong fork. I’m going to fix these with the smoked salmon as suggested for St Pat’s Day supper.
That is amazing and so nice of you!