Name: Loaded Jacket Potatoes with Baked Beans
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 4 large russet potatoes (14 oz each); 1 tablespoon avocado oil (15mL); 1 tablespoon fine sea salt (15g, for the potato skins); 2 tablespoons salted butter (28g, divided); fine sea salt (to taste); ground black pepper (to taste); 1 (13.7oz.) can Heinz baked beans in tomatoes (390g); 1½ cups shredded white cheddar cheese (170g, divided); fresh chives (finely chopped, for garnish)

Turn a simple, bland potato into something wildly mouthwatering with this easy recipe for the Viral Jacket Potatoes! With just 15 minutes of hands-on prep, this recipe delivers an over-the-top baked potato with crispy, crackly skin and a light, fluffy interior packed with yummy toppings!

Loaded Jacket Potato with beans and cheese on a white plate.

The Original Loaded Baked Potato

Dry, boring baked potatoes are a thing of the past now that Viral Jacket Potatoes have taken over the internet! Salty, ultra- crispy skins give way to fluffy, buttery insides that are topped with Heinz baked beans in tomato sauce and shredded white cheddar cheese!

This simple baking method yields an incredible texture on both the inside and outside, while the toppings lean into the British-inspired version. The result serves up cozy, comfort food with buttery beans and melty cheese, making it a great side dish that pairs easily with chicken, beef, or pork!

Don’t feel like cooking an entire meal? No problem, we’ve been known to enjoy these Viral Jacket Potatoes as a stand-alone since it’s incredibly filling and satisfying!

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Three Jaqcket potatoes on an oval plate ready to be served.

Jacket Potato Ingredients

Large Russet Potatoes
Avocado Oil – For ultra crispy potato skin, avocado oil is the best choice. However, extra virgin olive oil will also work if you have that on hand instead. The skins will still crisp up nicely.
Fine Sea Salt
Salted Butter
Ground Black Pepper
Heinz Baked Beans in Tomatoes – If you can’t find the teal can of the Heinz baked beans, you can replace them with Amy’s Organic Beans in Tomato Sauce, Batchelors Beans, or Bush’s Best Original Baked Beans.
Shredded White Cheddar Cheese – If you’d like, you can swap white cheddar out for shredded mild yellow cheddar cheese.
Fresh Chives – If you enjoy more onion flavor, you can swap out the fresh chives and use green onions instead.

Ingredients to make beans and cheese loaded jacket potatoes on a table.

How To Make British Jacket Potatoes

Preheat the oven, then scrub the large russet potatoes with water. Then dry each potato completely.
Place a sheet of tin foil or a baking sheet on the lower oven rack to catch any salt or drips.
Use a fork to pierce the potatoes. Coat each potato in avocado oil and then rub the oiled skins with kosher salt.
Transfer the potatoes into the oven, placing them directly on the oven rack over the baking sheet or tin foil. Next, bake the potatoes until the skins crisp up and the centers feel soft when pressed.
Heat the Heinz baked beans in tomatoes in a small saucepan over medium-low heat, stirring occasionally as they warm.
Cut a cross on the top of each potato, then press the sides inward to open the potatoes.
Add butter to each potato, then sprinkle salt and ground black pepper inside. Fluff the centers of the potatoes with a fork.
Sprinkle shredded white cheddar cheese on top of each potato. Then spoon the hot baked beans over the top and add more shredded cheese.
Add fresh chives on top of the potatoes and sprinkle with additional salt and ground black pepper. Serve the Jacket Potatoes immediately to enjoy the crisp skins!

Wash, dry, and pierce large russet potatoes.
Rub the potatoes all over with avocado oil and salt, and bake.
Heat up the canned baked beans.
Cut across the baked potatoes lengthwise and widthwise.
Add butter, salt, and pepper to the potatoes.
Fluff the inside of the potatoes with a fork.
Add shredded cheese to the potatoes.
Top with hot baked beans.
Add more cheese.
Garnish with chives and more salt and pepper to taste.

Rebecca’s Jacket Potato Tips

To ensure the potatoes’ skins turn out ultra-crispy, it’s important that they are completely dry after scrubbing. Use paper towels or kitchen towels, or allow them to air-dry before beginning the recipe.
Do not bake the potatoes on a baking sheet or on foil! The potatoes must sit directly on the oven rack to allow hot air to circulate around them, giving you drier skin and a classic jacket potato texture.
Since large russet potatoes vary in size, check for softness rather than relying solely on the baking time this recipe calls for. If the potatoes are still firm in the center, allow them to bake for a bit longer.
If possible, get a block of cheese to shred yourself – This Rotary Grater makes it so easy! The freshly shredded cheese off the block will melt more easily from the heat of the potato and beans than pre-shredded cheese will.
As long as the potatoes are piping hot from the oven and the beans are hot, the cheese will melt just fine! Therefore, try to time it so that the beans are hot and ready to go before taking the potatoes out of the oven.
If the beans are very loose, simmer them longer to thicken them up before topping the potatoes.
Leftover Viral Jacket Baked Potatoes can be stored in an airtight container in the fridge for up to 3 days.

A large Jacket potato filled with shredded cheese and baked beans on a white plate.

Air Fryer Jacket Potatoes Variation

Follow all the same steps, but cook in the air fryer at 400 degrees for 35 to 45 minutes. Both methods yield great results!

Close up of a fork full of a bite of jacket potato with cheese and baked beans.

More Potato Recipes

Chili Crisp Smashed Potato Salad – Made with a creamy, tangy homemade dressing with a kick of heat!
Homemade French Fries (Double Fried) – Best served up with burgers, chicken tenders, or fried fish!
Easy Roasted Duck Fat Potatoes – Perfectly seasoned, crispy, crunchy potatoes that prep in just 15 minutes!
Smashed Potatoes Salad (TikTok Recipe) – A great summer side dish, loaded with fresh flavor!
Salt Roasted Sweet Potatoes – Crispy, salty skin loaded with herbs and garlic for a mouthwatering flavor!

Did You Make This Recipe?

If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.

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Loaded Jacket Potatoes with Baked Beans

Author Rebecca Hubbell

Course Side Dish

Cuisine British

Prep Time 15

Cook Time 1 20

Total Time 1 35

These Viral Jacket Potatoes transform ordinary baked potatoes into a crispy, fluffy, flavor-packed side dish or meal! With just 15 minutes of prep, you’ll get perfectly crackly potato skins, fluffy centers, and endless topping possibilities for the ultimate loaded baked potato recipe.

Ingredients

▢ 4 large russet potatoes 14 oz each
▢ 1 tablespoon avocado oil 15mL
▢ 1 tablespoon fine sea salt 15g, for the potato skins
▢ 2 tablespoons salted butter 28g, divided
▢ fine sea salt to taste
▢ ground black pepper to taste
▢ 1 (13.7oz.) can Heinz baked beans in tomatoes 390g
▢ 1½ cups shredded white cheddar cheese 170g, divided
▢ fresh chives finely chopped, for garnish

Instructions

Preheat the oven to 400°F (205°C). Scrub the 4 large russet potatoes well, then dry them completely so the skins crisp well.
Place a baking sheet or a sheet of foil on the lower oven rack to catch any salt or drips.
Pierce the potatoes a few times with a fork. Use 1 tablespoon avocado oil to coat the potatoes, then rub the oiled skins with 1 tablespoon fine sea salt.
Place them directly on the center oven rack and bake for 1 hour 10 minutes to 1 hour 25 minutes, until the skins are crisp and the centers feel soft when pressed.
Warm the 1 (13.7oz.) can Heinz baked beans in tomatoes in a small saucepan over medium-low heat for 4 to 5 minutes, stirring occasionally.
Cut a cross into the top of each potato by making one slit lengthwise and one slit across the center. Press the sides inward to open the potatoes.
Add 1/2 tablespoon of butter to each potato, then season the insides with fine sea salt and ground black pepper. Fluff the centers with a fork.
Top each potato with some of the 1½ cups shredded white cheddar cheese, then spoon the hot baked beans over the top. Finish with the remaining cheese.
Scatter the fresh chives over the top and finish with additional salt and black pepper. Serve right away while the skins are still crisp.