Jacket potatoes rank among the most comforting kitchen staples, offering a crispy golden exterior and fluffy interior when baked just right. Topped thoughtfully, they deliver simple yet impressive satisfaction.

Chef Ian Theasby’s Preferred Technique

Chef Ian Theasby from the plant-based duo Bosh recommends a straightforward oven method for superior results. He emphasizes preparing the potato skin properly for maximum crispiness.

Ian Theasby explains: “It’s all about oiling the skin, right? So you get your jacket potato, you stab it a few times with a fork, and then what you do is rub in some olive oil to get it to embed into the skin.”

“And then I tend to also rub in a little bit of salt so you’re sort of seasoning it right from the get-go. And then let the oven do the work.”

“You just bang it in there and just roast it about 200°C for probably about an hour until it’s crispy on the outside and fluffy on the inside. Now that is when you are wanting maximum jacket potato quality.”

For those short on time, he suggests microwaving the potato for about 10 minutes first, then finishing in the oven to achieve the ideal crispy skin.

Theasby acknowledges air fryers’ appeal but remains loyal to the oven. “I do like cooking with air fryers, but I’m a real fan of the oven. Air fryers are great, right? And I’m sure that if I just went over to the air fryer side then I’d be converted, but I’m just a stickler for the oven.”

Celebrating 10 Years of Bosh

Ian Theasby and Henry Firth mark a decade of their plant-based culinary venture with their eighth cookbook, More Plants, hailed as their finest yet. It features 90 recipes rich in fiber, vegetables, beans, grains, and bold flavors, all ready in 30 minutes or less to promote wellness without restrictions.

Pickle Bean-Stuffed Jacket Potatoes Recipe

This inventive filling transforms the classic baked potato into a flavorful plant-based delight.

Ingredients

• Four baking potatoes (250g each)
• Olive oil
• Two tablespoons plant-based butter
• Sea salt, to taste
• Freshly ground black pepper, to taste

For the pickle bean topping:

• 200g gherkins
• Quarter red onion
• Half small cucumber
• 25g dill
• One lemon
• 400g can cannellini beans
• 400g can butter beans
• 450g firm tofu
• 30g nutritional yeast
• One tablespoon extra-virgin olive oil
• One tablespoon Dijon mustard
• One tablespoon white wine vinegar
• Whole cornichons, to garnish

Method

Preheat the oven to 240°C (220°C fan/Gas 9). Pierce the potatoes multiple times and microwave at 900W for 20 minutes, turning every five minutes.

Coat with olive oil and salt, then bake for about 10 minutes until skins crisp and interiors fluff.

Finely chop gherkins, red onion, and cucumber. Strip dill leaves, juice the lemon, and drain/rinse beans.

Blend tofu, beans, nutritional yeast, lemon juice, olive oil, mustard, vinegar, and a splash of water to a smooth, thick paste. Season with salt and pepper. Fold in most chopped vegetables and dill.

Split baked potatoes, fluff the flesh, add plant-based butter, spoon on filling, and garnish with remaining vegetables, dill, and cornichons.