What's a Cosy Jacket Potato Supper That Isn't Just Beans and Cheese?
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A jacket potato is one of the easiest suppers going, but by late October it can feel a bit predictable. A seasonal filling turns it into a proper meal, and the oven does most of the work.
Leeks are a classic autumn vegetable in the UK, and they pair well with mushrooms, crème fraîche and cheddar. This version softens the leeks gently, browns the mushrooms hard and stirs them together into a creamy filling.
Why it works
- Contrast. You get a crisp skin, a fluffy middle and a soft, savoury filling.
- Two vegetables, two methods. Leeks are cooked gently to sweeten. Mushrooms are browned hard for flavour. Cooking them differently stops the filling tasting flat.
- One oven, one pan. The potato bakes while the filling cooks in a single frying pan.
Step 1: Bake the potato properly
Pick one large baking potato per person. Scrub it, dry it very well and prick it a few times. Rub it with a little oil and a good pinch of salt, and put it straight on the oven shelf.
BBC Good Food starts its jacket potatoes at 220°C (200°C fan) for 25 minutes, then turns the oven down to 190°C (170°C fan) for another hour to an hour and a quarter. They are ready when the flesh is tender and the skin is crisp and golden.
Step 2: Soften the leeks
Trim and slice one or two leeks per person, then rinse the slices in a bowl of water, because grit hides between the layers. Drain them well. Melt a knob of butter in a wide pan over a medium-low heat, add the leeks with a pinch of salt and cook gently until soft and sweet. Do not let them brown. Tip them into a bowl and set them aside.
Step 3: Brown the mushrooms
Use the same pan and turn the heat up. Add sliced mushrooms in a single layer, working in batches if you need to, because crowding the pan makes them steam instead of brown. Leave them alone for a minute or two before stirring. When they are golden, add a little garlic for the last minute. Season at the end.
Step 4: Bring it together
Return the leeks to the pan. Stir in a few spoonfuls of crème fraîche (or cream cheese), a handful of grated cheddar and, if you like, a small spoon of mustard. Taste and adjust the seasoning.
Cut a deep cross in each hot potato, squeeze the ends to open it and fluff the inside with a fork. Add a small piece of butter and spoon in the filling. Finish with more cheddar and put it under a hot grill, or back in the oven, until bubbling.
Quick answers
Can I microwave the potato first to save time?
Yes. BBC Good Food's quicker method is to prick the potato, wrap it in kitchen paper and microwave it on High for 8 to 10 minutes until soft inside, then rub it with a little oil and flash it under a hot grill, turning often, to crisp the skin.
Can I make the filling ahead?
Yes. Cool it quickly, keep it covered in the fridge and reheat it until it is piping hot all the way through before you use it.
What if I can't get good leeks?
Use a sliced onion instead, cooked slowly in butter until soft.
Next I'll look at how to cut a hard pumpkin or squash safely, so the wedges are the easy part.