Transform a plain potato into an irresistible dish with this simple recipe for Viral Jacket Potatoes. With about 15 minutes of hands-on prep, you’ll get baked potatoes with crackly, ultra-crispy skins and fluffy, buttery interiors loaded with warm baked beans and melty cheddar.
The Original Loaded Baked Potato
Forget dry, flavorless baked potatoes—these Viral Jacket Potatoes deliver crispy, seasoned skins and soft, buttery centers. They’re finished with warm Heinz baked beans in tomato sauce and a generous sprinkle of shredded white cheddar for a classic British-style combination.
The baking method creates a fantastic contrast in texture: the exterior crisps up while the inside stays light and fluffy. Topped with beans and cheese, these potatoes make a comforting side that pairs well with chicken, beef, or pork—or they’re hearty enough to enjoy on their own for a satisfying meal.
Ingredients
- Large Russet Potatoes
- Avocado Oil – for ultra-crispy skins; extra virgin olive oil works as a substitute.
- Fine Sea Salt
- Salted Butter
- Ground Black Pepper
- Heinz Baked Beans in Tomatoes – substitute similar baked beans in tomato sauce if needed.
- Shredded White Cheddar Cheese – mild yellow cheddar can be used instead, if preferred.
- Fresh Chives – or green onions for more onion flavor.
How To Make British Jacket Potatoes
- Preheat your oven to 400°F (205°C). Scrub the russet potatoes thoroughly and dry them completely—dry skins are key to crispiness.
- Lay a sheet of foil or a baking sheet on the lower rack to catch any drips.
- Poke the potatoes several times with a fork. Rub each potato with avocado oil, then coat the skins with fine sea salt.
- Place the potatoes directly on the center oven rack above the baking sheet and bake until the skins are crisp and the centers feel soft when pressed—about 1 hour 10 minutes to 1 hour 25 minutes, depending on size.
- Warm the baked beans in a small saucepan over medium-low heat, stirring occasionally, until heated through.
- Slice a cross into the top of each potato, press the sides to open them, and add 1/2 tablespoon of butter to each.
- Season the insides with salt and ground black pepper and fluff the flesh with a fork.
- Top with some shredded cheddar, spoon hot baked beans over the potato, then finish with the remaining cheese so it melts into the beans and potato.
- Garnish with chopped fresh chives and an extra pinch of salt and pepper. Serve immediately while the skins stay crisp.
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Wash, dry, and pierce large russet potatoes. -
Rub the potatoes with oil and salt, then bake on the rack.
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Warm the canned baked beans.
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Cut a cross into each baked potato.
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Add butter, salt, and pepper to the centers.
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Fluff the potato flesh with a fork.
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Top with shredded cheese.
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Spoon on hot baked beans.
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Add more cheese so it melts into the beans.
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Garnish with chives and finish with salt and pepper.
Tips for Perfect Jacket Potatoes
- Dry the potatoes completely after washing—moisture prevents the skins from crisping properly.
- Bake the potatoes directly on the oven rack rather than on a baking sheet so hot air can circulate and dry the skins.
- Check doneness by pressing the center rather than relying only on time, since potato sizes vary.
- If possible, shred cheddar from a block—freshly shredded cheese melts better than pre-shredded varieties.
- Time it so the beans are hot and ready when the potatoes come out of the oven; the heat from both will melt the cheese nicely.
- Simmer loose beans a little longer to thicken them before spooning over the potatoes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Air Fryer Variation
You can make the same recipe in an air fryer: cook at 400°F (200°C) for 35–45 minutes depending on potato size. Both oven and air fryer produce excellent results.
More Potato Recipes
- Chili Crisp Smashed Potato Salad – creamy, tangy dressing with a spicy kick.
- Homemade French Fries (Double Fried) – perfectly crispy fries for burgers or fried fish.
- Easy Roasted Duck Fat Potatoes – savory, crunchy potatoes that prep in 15 minutes.
- Smashed Potatoes Salad (TikTok Recipe) – a bright, fresh summer side dish.
- Salt Roasted Sweet Potatoes – sweet, salty skins with herbs and garlic.
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Loaded Jacket Potatoes with Baked Beans
Ingredients
- 4 large russet potatoes about 14 oz each
- 1 tablespoon avocado oil
- 1 tablespoon fine sea salt for the skins
- 2 tablespoons salted butter divided
- fine sea salt to taste
- ground black pepper to taste
- 1 (13.7 oz) can Heinz baked beans in tomatoes
- 1½ cups shredded white cheddar cheese about 170 g, divided
- fresh chives finely chopped, for garnish
Instructions
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Preheat the oven to 400°F (205°C). Scrub and fully dry the potatoes so the skins crisp up in the oven.
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Place a baking sheet or foil on the lower oven rack to catch any drips.
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Pierce each potato with a fork, rub with avocado oil, and sprinkle the skins with the tablespoon of fine sea salt.
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Bake directly on the oven rack for 1 hour 10 minutes to 1 hour 25 minutes, until the skins are crisp and the centers are soft.
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Warm the can of baked beans in a small saucepan over medium-low heat for 4–5 minutes, stirring occasionally.
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Cut a cross into the top of each potato and press the sides to open it up.
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Place 1/2 tablespoon butter in each potato, season with salt and pepper, and fluff the flesh with a fork.
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Top with some shredded cheddar, spoon warm baked beans over the potato, and finish with the remaining cheese so it melts.
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Garnish with chopped chives and a final sprinkle of salt and pepper. Serve immediately while skins are crisp.
Nutrition
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