If there’s one thing I’ve learned over the years, it’s that potatoes never disappoint. They’re budget-friendly, endlessly versatile, and always a crowd-pleaser—especially when they’re stuffed to the brim with something delicious. This Stuffed Jacket Potatoes recipe is one of my favorite ways to turn this simple veggie into a hearty, flavor-packed meal. My family loves them, and I love how easy they are to customize with whatever I have on hand.
In my family, potatoes always steal the show, no matter what meal of the day it is. Whether it’s a hash brown egg casserole for breakfast, potato salad for lunch, or these creamy-yet-crispy stuffed jacket potatoes for dinner. This recipe is a drool-worthy combination of jacket potatoes (this is what baked potatoes are known as in the U.K.!) stuffed with a whipped garlic and onion cream cheese, crumbled bacon, shredded cheddar cheese, and baked beans. I promise you’ll love it, and I’ve also shared some more topping ideas below.
Tips for Success
- Wash and dry the potatoes well. I always give my potatoes a good scrub under running water to remove any dirt…nobody wants a gritty bite! Drying them thoroughly also helps the skin crisp up beautifully in the oven.
- Prick the potatoes with a fork. Doing this helps steam escape while the potatoes bake in the oven. I’ve heard stories of potatoes bursting because the steam had nowhere to go, and let’s just say I’d rather not be the one cleaning up that mess!
- Skip the foil. I know some folks like to wrap their jacket potatoes in foil, but I skip it. Foil traps steam, leaving you with a soft potato skin instead of that perfectly crispy “jacket” we’re going for. Bake your potatoes uncovered for the best results.
- The cooking time can vary. Potatoes come in all shapes and sizes, which can affect the overall cooking time. I check for doneness by poking my potatoes with a fork; it should slide in without resistance. The skin should also be golden and look slightly wrinkled.
Stuffed Jacket Potatoes
Ingredients
- 4 large Yukon Gold potatoes (about 2 pounds)
- 2 tablespoons olive oil
- 4 tablespoons butter , room temperature
- 4 ounces cream cheese , softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon coarse salt , plus more to taste
- 1/2 teaspoon pepper , plus more to taste
- 3 scallions , minced, reserving 1-2 tablespoons for garnish
- 6 strips of bacon , cooked until crispy and crumbled
- 1 cup baked beans , heated up
- 1 cup freshly shredded cheddar cheese , divided
Instructions
- Clean and dry 4 large Yukon Gold potatoes, then prick them all over with a fork.
- Place them on a baking sheet and rub with 2 tablespoons olive oil and a sprinkle of salt.
- Bake in the oven at 400 degrees F for 50-60 minutes or until fork tender.
- While the potatoes are baking, in a medium mixing bowl, combine 4 tablespoons room temperature butter, 1/2 cup softened cream cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon pepper, and 3 minced scallions (reserving some for garnish). Using a hand mixer, blend everything together until a light, whipped cream cheese butter paste is formed.
- When the potatoes are done baking, cut a criss-cross across the top and gently pry open. (The potato functions as a bowl holding the toppings, so don’t cut it all the way through.)
- Divide this whipped cream cheese/butter mixture between the 4 hot potatoes either using a piping bag or a spoon. Top with 6 strips of bacon crumbles, 1 cup warm baked beans, and 1 cup freshly shredded cheddar cheese, dividing them up between the hot potatoes. (Alternatively, you can add the cream cheese topping at the end for a prettier presentation.)
- Garnish with extra scallions, and sprinkle with more salt and pepper to taste. Enjoy!
Notes
Nutrition
Other Notes
More Topping Ideas
My recipe for stuffed jacket potatoes is definitely British-inspired, with shredded cheddar cheese and baked beans. But there’s no end to the amount of things you can stuff your potatoes with. Here are some fun ideas to try:
- Canned tuna mixed with mayonnaise and creamed corn
- Coleslaw goes well on top of a jacket potato.
- Homemade chili topped with lots of shredded cheddar cheese
- Just cheese (or a medley of your favorite melty cheese varieties!)
- Coronation chicken (cold cooked chicken in a creamy curry-spiced mayonnaise with dried fruit)
- Sour cream, bacon, and scallions for a twice-baked potato flavor
- Irish beef stew
And don’t forget to add a generous amount of butter to your potato before you add any of these toppings! It melts into the fluffy potato and seriously cannot be beaten.
What to Serve with Stuffed Jacket Potatoes
These potatoes are so incredibly filling; it’s basically a full meal in itself. If you really want to add a side, a simple side salad would perfectly round out the rich flavors of the bacon, baked beans, and cream cheese. I’d also add a tangy balsamic vinaigrette for a nice contrast.
How to Store & Reheat Leftovers
These stuffed jacket potatoes are best served fresh because reheating them can be difficult with all the toppings added. However, you can store each component separately before reheating and assembling.
- Fridge. Keep everything in separate airtight containers, including the prepared whipped cream cheese, for up to 3-4 days.
- Freeze. The jacket potatoes can be frozen for up to 3 months, wrapped in plastic wrap. Although, keep in mind that potatoes can become a little softer when thawed and reheated. Let them thaw overnight in the fridge before reheating.
- Reheat. The potatoes are best reheated in the oven for 10 minutes or so at 350 degrees F. As for the baked beans, you can reheat them in the microwave or on the stovetop. The bacon can also be reheated (if desired) in the microwave, stovetop, oven, or in an air fryer. Stuff your jacket potatoes once everything is thoroughly reheated, and enjoy!
More Potato Recipes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
