How to bake the perfect jacket potato

We have been making baked potatoes for years. We are Dutch enough to enjoy a nice crumbly potato next to a thick steak. There’s nothing like a perfect baked potato with a golden brown skin and fluffy inside.

We will tell you exactly how to make a great jacket potato. After that, all you have to do is decide how you will stuff it.

The entire preparation of these baked potatoes takes no time at all. The most important thing is the right amount of butter when wrapping the potato. At first, it’s a matter of luck and experience.

The amount of butter should be just enough to fry the potato slowly. Too little, and the skin will become dry and papery while the core is not soft enough. Too much butter and you will be steaming the potato, and it will not brown.

We grease the aluminium foil with butter as if you were buttering up a piece of toast. Nice and thick but not excessive. And then you spread it a few centimetres wider than the potato. You choose the amount of salt and pepper at your own discretion and then sprinkle the same amount of granulated garlic over it. We use a large teaspoon of chopped Italian herbs such as basil, oregano, rosemary, and thyme for each potato.

After wrapping, you must pierce the foil and the potato with a sharp knife. This allows the steam to escape from the potato. If you don’t do this, you are boiling the potato, and then it’s better to use hot water. Try not to pierce the foil at the bottom, as the warm butter will flow out of the foil.

Baking potatoes is actually very easy. You place the wrapped potatoes on the grill and wait until they are cooked. It takes about one hour with a kettle temperature of around 180ºC (356F). You can place the potatoes on the cooking grates or on the grates where your charcoal lies if you are barbecuing indirectly on your kettle barbecue. As long as the temperature is pretty constant, otherwise, you will be cooking the potatoes longer than you would expect.

If you have the opportunity, You can also cook the potatoes at a higher temperature. As long as the potatoes are not too big, you will also get a good result, but the skin will be slightly drier and crispier.

Keep in mind that there is still warm butter in the foil when unwrapping the foil. If we turn the potato upside down and then tear it open, the butter with the herbs will flow over the potato. After unwrapping, cut the potato and push it open. You can eat it as is, but you can also stuff the potatoes with anything you like.

If you make these baked potatoes, let us know in the comments below.


  • A few big potatoes
  • Butter
  • Sea Salt
  • Black pepper
  • Granulated garlic
  • Fresh Italian herbs


  1. Make sure you have pieces of aluminium foil that you can use to wrap the potato without making several layers of foil.
  2. Coat the foil with the butter and sprinkle the butter with salt, pepper, granulated garlic and chopped Italian herbs.
  3. Wrap the foil around the potato and pierce the foil and the potato a few times.
  4. Place the wrapped potatoes on the grill and wait until they are cooked.

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