Jacket Potatoes with Chicken and Cheese – the ultimate comfort food
Golden baked potatoes overflowing with juicy chicken and melted cheese.
Jacket Potatoes with Chicken and Cheese
Course: Pranz, CinaCuisine: International, Comfort foodDifficulty: Medium3
servings10
minutes1
hour300
kcal1
hour10
minutes“Too good to share” – quite a challenging theme this week, I admit. It’s rare for me not to share what I cook, because one of my greatest joys is exactly that: sharing food with others.
If I think about it, cheese would probably be at the top of the list – but I couldn’t just put a chunk of cheese on a plate for you, could I? And of course, French fries! Yes, exactly, the ones most of you love and could eat every single day without blinking. But a frying pan full of potatoes didn’t feel like a very wow recipe for the blog…
That’s how I ended up with Jacket Potatoes – a delicious combo that truly deserves to be tried at least once. They’ve got that irresistible “come here” vibe, and I think they fit the theme perfectly: they’re too good to keep for yourself, yet too versatile not to want to share.
I discovered them quite late, but what I loved most is how you can play around with the toppings: meat, cheese, veggies, even vegan versions. Plus, the texture is just amazing – crispy skin and creamy inside – exactly the contrast that makes them so good.
A little bit of history – too charming not to share:
In Victorian times (19th century), jacket potatoes were very popular in England. Street vendors in London sold them hot from the oven during winter. They weren’t just a cheap, filling lunch, but also a clever “trick” for cold days: people would buy them, slip them into their pockets to keep their hands warm, and then eat them once they arrived at their destination. Basically, they were both a meal and a pocket warmer.
During World War II, jacket potatoes were even recommended by the government as an alternative to bread, which was rationed. Later on, they became a staple in pubs and cafés, often served with cheese, baked beans, or tuna. They’ve always been linked with comfort and simple, hearty family meals.
You can also find this recipe on Chef Adrian Hădean’s blog, along with many other dishes I had the chance to cook while working as his intern.
Ingredients:
3 medium potatoes (approx. 600–700 g / 1.3–1.5 lbs)
1 large chicken thigh, boneless and skinless (approx. 250–300 g / 9–10 oz)
30 g (2 tbsp) butter + 20 g (1 ½ tbsp) butter (for the mash)
50–60 ml (3–4 tbsp) milk (for the mash)
60–70 g (about ½ cup) grated cheese (for the mash – cheddar or similar)
80 g (¾ cup) mixed cheeses (for topping – mozzarella, cheddar, etc.)
5–6 slices of bacon (optional, for a crispy topping)
1 tbsp olive oil (for cooking the chicken)
Seasoning mix (or your favorites): ½ tsp sweet paprika, ½ tsp garlic powder, ½ tsp garlic powder, ½ tsp dried oregano
Salt and pepper, to taste
For garnish:
Fresh parsley, chopped
Preparation method:
- My version today? With chicken, creamy mashed potato filling, and plenty of cheese – honestly one of the tastiest combinations I’ve ever tried. A combo I’d happily keep just for myself… but today I’m sharing it with you, because it’s simply too good not to try.
So let’s get started – you’ll find the ingredients and step-by-step method below.
- Step 1 – Bake the potatoes
Preheat the oven to 200°C (390°F). Wash the potatoes thoroughly, rub them with a little olive oil, and sprinkle with coarse salt. Bake for 60–70 minutes (or up to 90 minutes if they’re larger), until the skin is crispy and the inside is soft and fluffy. - Meanwhile, prepare the chicken
Cut the chicken into small pieces and season with paprika, garlic powder, onion powder, oregano, salt, and pepper. Set aside for about 10 minutes to absorb the flavors. - Step 2: Cook the bacon
In a pan, cook the bacon until it becomes crispy, then remove it and place it on a paper towel. Once cooled, chop it finely. - Step 3: Cook the chicken
Add the butter (and a little olive oil if needed) to the remaining fat in the pan, then cook the chicken pieces for 5–7 minutes, until they are nicely browned and fully cooked. - Step 4: Prepare the potatoes
Let the baked potatoes cool slightly, then cut them in half and carefully scoop out the flesh, keeping the skins intact. - Step 5: Make the filling
Mash the scooped-out potato flesh with butter, milk, salt, and pepper. Then fold in the grated cheese and the cooked, finely chopped chicken. - Step 6: Fill and bake
Spoon the creamy mixture back into the potato skins, sprinkle the cheese blend on top, and return to the oven for 5–7 minutes, until the cheese melts and forms a lightly golden crust. - Step 7: Garnish and serve
Top with the crispy bacon and fresh parsley, then serve hot, straight from the oven. Simple, right? I’m sure many of you are already smiling at the thought of trying them. - That smoky flavor – the bacon can be skipped, but honestly, that smoky taste and crunch go perfectly with the creamy filling and the crispy potato skin. Trust me, you won’t regret it!
- Jacket potatoes are a dish born from simplicity, yet they deliver exactly what they promise: comfort, flavor, and a little touch of indulgence. They’re definitely worth trying at least once… and if you share them with someone else, they’re guaranteed to bring a smile.
How would you fill yours? With chicken, just cheese, or with vegetables? Leave a comment and tell me how your version turned out. Happy cooking and enjoy!
Wishing you flavorful days, with love, Ely
