Jacket potatoes are a beloved lunch staple, but achieving the perfect balance of crispy skin and fluffy filling can be tricky. Chef Poppy O'Toole, known as the 'potato queen,' has a viral recipe that guarantees 'crispy and moreish' results with a simple cutting technique.
The Secret to Crispy Jacket Potatoes
Instead of the traditional cross, Poppy scores a star shape into the potato using three or four lines. This increases the surface area, resulting in crispier skin and room for more delicious filling. She demonstrated the recipe on This Morning, where hosts Dermot O'Leary and Josie Gibson were amazed.
Poppy says: 'It's a formidable potato. It's absolutely gorgeous and it's so moreish. Those little star crosses make it extra delicious and crispy.'
Ingredients
- 2 large Maris Pipers or Russet potatoes
- 80g cream cheese
- 100g salted butter
- 1 bulb garlic
- Small bunch parsley, roughly chopped
- Salt, ground white pepper, fine sugar, neutral oil
Method
- Preheat oven to 200°C fan/220°C/440°F (or 200°C for air fryer). Pierce potatoes with a fork, coat with oil, season with salt, and roast for 45-60 minutes until crispy.
- Slice top off garlic bulb, drizzle with olive oil, season, wrap in foil, and roast alongside potatoes.
- With 10 minutes left, unwrap garlic, squeeze cloves into butter, melt in microwave, season with salt, and stir in parsley. Set aside.
- In a bowl, mix cream cheese with salt, white pepper, and a pinch of sugar. Set aside.
- When potatoes are cool enough, score a line down the center, then two more cuts crossing over. Open cuts with a knife and spoon cream cheese mixture into each cut and around edges.
- Place potatoes on a tray or in air fryer basket, spoon garlic butter over top. Increase oven to 210°C fan/230°C/450°F (air fryer remains at 200°C).
- Return to oven for 10-15 minutes until golden and bubbling. Finish with flaky sea salt and serve.
This simple yet effective technique transforms ordinary jacket potatoes into a crispy, flavorful dish that's perfect for any meal.
