Jacket potatoes

Do you know someone who doesn’t like a flowery potato? We bake them on the barbecue between the coals. After baking, you can top them with whatever you want.

This baked potato recipe is the basis for many variations and is a delicious addition to all those protein.

Make sure the potatoes are all slightly the same size. Then they are cooked roughly at the same time. After that, you make sure the potatoes are clean. You don’t want to bite into a piece of baked clay.

We always roll the potatoes in a large piece of aluminum foil. This way, you can make several layers of foil, and the potato is protected against burning. If you place the potatoes directly on the briquettes, you should have at least 3 layers. If they have a bit more distance from the briquettes, you are okay with 2 or even 1 layer.

We put the potatoes right next to the briquettes. So we make sure we are going to have 3 layers of aluminum foil. This way, we can take our time.

We turn the potatoes every 15 minutes. Just remember which direction you turn them, or they won’t cook regularly. Then you end up with pieces of uncooked potato or burnt parts.

When they are ready, unfold the aluminum foil. Do not discard the foil completely because the foil also ensures that they remain upright. Then cut the potato and push the halves slightly apart.

After that, everyone can choose what to top the potato with. We opted for sour cream with cream cheese and chili con carne. But there are many more variations, of course.

Sour cream with chopped chives and freshly ground black pepper and sea salt
Chili con carne
Herb butter
Store-bought herbal cream cheese
Butter and a crushed clove of garlic and black pepper
Some golden brown fried onion rings, fried bacon, and raw egg yolk and freshly ground black pepper (maybe not such a good idea for your grandmother, she probably can’t handle salmonella very well)
Creme fraiche


  • Flowery potatoes with the same size
  • Olive oil
  • Pepper and salt
  • Aluminum foil


  1. Scrub the potatoes clean under running water.
  2. Coat the potatoes with a little olive oil and then sprinkle on some salt and pepper. Then wrap the potatoes in aluminum foil.
  3. Place the wrapped potatoes on top of or against the coals/briquettes.
  4. Turn them a quarter turn every 15 minutes and check after an hour how soft the potato is by poking a toothpick through the foil and into the potato.
  5. Remove the potatoes from the barbecue, fold back the aluminum foil so that you can cut the potato deeply and fold it slightly open.
  6. Fill the unfolded potato with whatever you want and serve while still warm.

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