I love jacket potatoes – they’re the ultimate comfort food for me. But they have to be done properly, in a preheated 180-190C oven for a minimum of 90 minutes so that soft, fluffy flesh is encased in a thick, crispy skin that gives the most satisfying crunch when you cut through it. (The Lurpak advert is a particular favourite of mine!). Jacket potato has to be the absolute nicest thing you can make with absolutely no effort (but admittedly a fair bit of patience).
No matter how many wonderful fillings I try (cottage cheese, ratatouille, chilli, coleslaw…) I always come back to the favourite – good old grated cheddar cheese and Heinz baked beans.
And that leads me to my question – what do you add first, the cheese or the beans? I’ve always insisted that the cheese goes first, but if ever I buy a (usually pretty disappointing) jacket potato for lunch it’s always done the other way. My argument is that the cheese should melt against the flesh of the potato, rather than just into the beans, but (as you can see from the photo) Rob disagrees – I’d love to hear your views!