How to make Jacket Potato Skins

Step-by-step

1. Step 1

   Heat the oven to 220°C. Halve the baked potatoes lengthways and scoop out most of the flesh, leaving a 5–8 mm shell.

   Look for: The shell is sturdy but not packed with mash. Tip: Save the scooped potato for mash or fishcakes. Avoid: Scooping too thin makes the skins collapse.

2. Step 2

   Brush inside and outside with oil or butter, then season with salt and paprika if using.

   Look for: The whole shell is lightly coated. Tip: Fat on both sides helps crisping. Avoid: Only brushing the inside leaves the outside leathery.

3. Step 3

   Bake the empty skins cut-side down for 10 minutes, then turn cut-side up and bake 8 minutes more.

   Look for: Edges curl slightly and feel dry. Tip: Use a rack if you want extra airflow. Avoid: Skipping this stage makes filled skins soggy.

4. Step 4

   Add cheese to the hot shells and return to the oven until melted and bubbling.

   Look for: The cheese is melted into the hollow. Tip: Keep the filling below the rim. Avoid: Overfilling stops the edges crisping.

5. Step 5

   Top with sour cream and spring onions just before serving.

   Look for: The contrast is hot, crisp, cool and creamy. Tip: Serve toppings on the side for parties. Avoid: Adding cold toppings too early softens the skins.

6. Step 6

   Serve immediately while the shells are crisp.

   Look for: The base audibly cracks when bitten. Tip: Keep in a single layer. Avoid: Stacking them traps steam.