Jacket potatoes
Crispy‑skin potatoes with buttery cheese and baked bean topping.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 60g carbs · 10g sugars · 5g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Maris Piper potatoesuse 4 potatoes | £1.451.2kg · £0.12 per 100g | £1.802kg · £0.09 per 100g |
| Unsalted butterpack 250g · use 30g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Cheddar cheeseuse 100g grated | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Baked beansnot compared | £0.65 | – |
| Basket total (full packs) | £5.80 | £6.50 |
| Cost of what this recipe uses | £2.32 | £2.37 |
| Per serving | £0.58 | £0.59 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Baked beans.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 200 °C fan (gas mark 6). Rinse the 4 Maris Piper potatoes, pat them dry and weigh each – they should be about 150‑200 g. Prick each potato all over with a fork 6‑8 times, then rub with 1 tbsp vegetable oil and sprinkle generously with salt and freshly ground black pepper. Arrange them on a rim‑med baking tray.
- Bake potatoes for 55‑60 min, turning halfway. Use medium heat (oven). After 30 min, flip potatoes using tongs. They are ready when skins are crisp, golden and a skewer slides in with little resistance, and the interior feels fluffy.
- While potatoes bake, heat baked beans. Pour 200 g baked beans into a small saucepan, add a pinch of smoked paprika if desired, bring to a gentle simmer over medium heat for 5‑7 min, stirring occasionally until thickened and piping hot. Keep warm.
- When potatoes are done, remove from oven and let rest 5 min. Slice each potato lengthwise, being careful not to cut through the base. Gently fluff the interior with a fork, creating a small well for toppings.
- Add 30 g unsalted butter to each fluffed potato, letting it melt into the hot flesh. Season with a pinch of salt and pepper, then stir the butter into the potato to coat evenly. Taste and adjust seasoning if needed.
- Spoon a generous 50 g of the hot baked beans into the centre of each potato, spreading slightly. Sprinkle 25 g grated Cheddar over the beans, ensuring an even covering. Return the potatoes to the oven on the middle shelf for 3‑4 min, or until the cheese melts and turns a bubbling golden brown.
- Remove from oven, let cool for 2‑3 min before serving. Serve each jacket potato on a plate with a side salad if desired. The skins should be crisp, the interior fluffy, the cheese melted and slightly browned, and the beans hot throughout.
Tips
- Use a block of mature cheddar and grate it yourself for a cheaper alternative, or swap for reduced‑fat cheddar.
- Batch‑cook by baking up to 8 potatoes on two trays, cool, wrap each in foil and freeze; reheat in a 180 °C oven until steaming hot throughout, never refreeze.
- When reheating leftovers, microwave on high for 1‑2 min until piping hot, then finish under the grill for 2 min to re‑crisp the skin.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Maris Piper potatoes · about 200g left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Beef & Veggie Skillet, Chicken and Sweet Potato Tray Bake. - Unsalted butter · about 220g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Cheddar cheese · about 300g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Baked beans · about 200g left
Dried: keep sealed in the cupboard for months. Opened tins: move to a covered container in the fridge, use within 2 days, or freeze. Use it in: Chilli con carne, Slow Cooker Lentil Chilli, Beef and Bean Chili.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).