Jamie Oliver Double Baked Potatoes Recipe [Tips & Tricks]

I’ll never forget the first time I tried a double baked potato. It was a chilly autumn evening. I’d just moved into my first apartment with a barely working oven and a lot of ambition. I saw a Jamie Oliver video pop up on YouTube. He was grinning, holding a loaded potato that looked like heaven on a plate. I was hooked.

That night, I gave it a go. What came out of that rickety oven was crispy on the outside, creamy and cheesy inside. I was blown away. And now, years later, Jamie’s version of double baked potatoes is still a go-to comfort food for me. It’s ridiculously simple. Satisfying. And always a crowd-pleaser.

If you’re ready to fall in love with potatoes all over again, you’re in for a treat.

Jamie Oliver’s Double Baked Potatoes Recipe

The beauty of this recipe is that it looks and tastes gourmet – but it’s pure simplicity at heart.

Jamie keeps it rustic and real. No complicated steps. Just layers of flavor and texture that work like magic.

Here’s what sets his version apart:

• The potatoes are baked twice – once to soften and once to crisp up.
• The filling is rich and savory. We’re talking mature cheddar, sour cream, fresh herbs.
• He doesn’t overcomplicate. You feel like a chef but cook like a homebody.

Perfect for:

• Cold nights
• Family dinners
• Lazy weekends when you still want to eat well

Ingredients Needed

Let’s talk ingredients. You probably have most of these in your kitchen already.

I always love when I don’t have to make a special grocery run. Here’s what Jamie uses:

• 4 large baking potatoes – Russets or Maris Piper work great
• Olive oil – A drizzle for flavor and crispiness
• Sea salt & black pepper – Always go generous
• 100g mature cheddar cheese – Grated
• 150ml sour cream – Adds tang and creaminess
• 1 bunch of chives – Finely chopped

• Optional extras (Jamie loves flexibility)

  • Crispy bacon bits
  • Spring onions
  • Dijon mustard
  • Cooked broccoli or peas

I like to throw in leftover roasted veg sometimes. Go wild.

How To Make Jamie Oliver’s Double Baked Potatoes

The first time I made these, I underestimated just how golden and crispy the skins would get. It’s worth the wait. Trust me.

Here’s the step-by-step, Jamie-style:

Step 1: Bake The Potatoes

• Preheat oven to 200°C / 400°F.
• Scrub the potatoes clean and pat them dry.
• Prick them a few times with a fork.
• Rub with olive oil, salt, and pepper.
• Bake directly on the rack for about 1 hour – until the skin is crisp and inside is soft.

Step 2: Scoop And Mix

• Let the potatoes cool slightly.
• Cut them in half lengthwise.
• Scoop out most of the flesh into a bowl – leave about 1/4 inch around the edge for structure.
• Add cheddar, sour cream, chopped chives, salt, pepper, and any extras you love.
• Mash until creamy and smooth but still textured.

Step 3: Stuff And Bake Again

• Spoon the mixture back into the potato shells.
• Top with a bit more cheese if you’re feeling bold.
• Return to oven for another 15-20 minutes until golden and bubbling.

Then just dig in. You’ll never look at a potato the same way again.

Ingredient Science Spotlight

I’m a bit of a food nerd, so here’s where things get fun. These ingredients don’t just taste great – they do great things in the recipe:

Potatoes (Russet Or Maris Piper)

• High starch means fluffy insides.
• The skin crisps up beautifully.
• They act like edible bowls. Strong and delicious.

Cheddar Cheese

• Jamie goes for mature cheddar for its bite.
• It melts like a dream and browns on top – that golden crust? That’s all cheese magic.

Sour Cream

• Adds moisture without heaviness.
• The acidity balances the richness of the cheese.
• Creates that creamy, velvety texture in the mash.

Chives

• They cut through the richness with a bit of oniony freshness.
• Plus they add a pop of green. Color matters!

Olive Oil

• Helps the skin crisp up in the first bake.
• Adds a hint of fruitiness.

It’s not just cooking – it’s clever chemistry.

Expert Tips

I’ve made these dozens of times. Here’s what I’ve learned from experience and a few kitchen disasters:

• Don’t skip the olive oil rub – It’s what gives you that shatter-crisp skin.
• Let potatoes cool before scooping – Otherwise, they collapse or burn your hands. Been there.
• Leave a border inside the skin – If you scrape them too clean, they fall apart during the second bake.
• Mash with intention – Keep some texture. Don’t puree it into baby food.
• Add mix-ins last – Especially herbs, so they stay fresh and green.
• Reheat like a pro – Use the oven, not the microwave. You’ll keep the crisp factor.

Recipe Variations

Jamie encourages creativity. I take that as full permission to experiment. Here are a few of my favorite twists:

Breakfast Style

• Add scrambled eggs, crispy bacon, and a sprinkle of chives.
• Top with hot sauce.

Veggie Loaded

• Fold in roasted red peppers, spinach, and feta.
• Serve with a side salad.

Mexican-Inspired

• Add black beans, cumin, chopped jalapeños, and a little lime zest.
• Finish with a dollop of guacamole.

BBQ Chicken

• Mix in shredded BBQ chicken and red onions.
• Top with mozzarella and chopped cilantro.

Use the base and build your masterpiece.

Final Words

This recipe isn’t just about potatoes. It’s about slowing down. Enjoying the small things. Watching cheese bubble in the oven and feeling like you made something truly delicious from next to nothing.

Every time I make Jamie’s double baked potatoes, it brings me back to that first cozy night. Just me, a fork, and a potato that tasted like joy.

Don’t overthink it. Have fun. Play with flavors. And enjoy every bite.

FAQs

What Are Double Baked Potatoes?

Double baked potatoes are potatoes that are baked twice. First, they’re baked whole, then scooped out, mixed with fillings, and baked again.

How Do I Prepare The Potatoes For Jamie Oliver’s Double Baked Recipe?

You bake the potatoes whole first until soft, then scoop out the insides and mix with your favorite fillings.

Can I Use Any Type Of Potato For This Recipe?

Yes! But starchy potatoes like Russets work best since they become fluffy when baked.

What Are The Key Ingredients In Jamie Oliver’s Double Baked Potatoes?

You’ll need potatoes, butter, cheese, sour cream, spring onions, and any fillings like bacon or herbs.

How Long Do I Bake The Potatoes The First Time?

Bake them at 200°C (400°F) for about 1 hour or until they’re soft inside.

Do I Need To Peel The Potatoes?

No, you keep the skin on for the first bake. It’s where all the flavor is!

Can I Add Extra Ingredients Like Bacon Or Mushrooms?

Yes! Bacon, mushrooms, herbs – whatever you like. Just mix it into the potato filling.

Can I Prepare These In Advance?

Yes! You can bake them once, scoop out the insides, then refrigerate. Just bake them a second time when you’re ready to serve.

Can I Make A Vegetarian Version?

Definitely! Skip the bacon and load them up with veggies, like spinach or roasted peppers.

How Do I Know When They’re Ready To Bake Again?

When the filling is nicely mixed and the potatoes are smooth, you’re good to go. Just bake until golden on top!