Crisp baked jacket potato skin, the inside scooped out and mashed with your favourite fillings to help pair the potato, delish! You can also prep this to reheat the next day for a quick lunch
loaded jacket potato

Loaded Jacket Potato is a baked jacket potato which has had the potato scooped out of the middle, mashed with other ingredients and popped back into the crispy potato skin. The result is a creamy mashed potato which you can pack with your favourite food-pairing ingredients and a wonderfully crisp potato skin which is packed with fibre.

Below I have shared some loaded potato filling ideas. The loaded potato shown in the images was the cheesy loaded potato recipe.

Potatoes are high in carbohydrates and can be difficult to tolerate. Potato, although a vegetable should be thought of as the main carb of a meal.

For some, potatoes will not be tolerated well at all, for others, they may tolerate potatoes better than other starchy carbs such as rice or pasta. Each person is different as to which starchy carbs they tolerate better, and it may also be different in the same person in one pregnancy to another.

If you have tried potatoes a couple of times before and experienced spikes in blood glucose levels, look at what else was eaten alongside the potato to see if you added plenty of protein and natural fats and that you did not add any additional higher carb foods such as baked beans. You may find that a whole jacket potato is too much and you need to reduce the portion down to half a loaded jacket potato instead.

If you think you paired your potatoes well with plenty of protein and natural fats then it may be that you personally do not tolerate potatoes well and you should not try this recipe.

loaded jacket potato

Loaded Jacket Potato

Crisp baked jacket potato skin, the inside scooped out and mashed with your favourite fillings to help pair the potato, delish! You can also prep this to reheat the next day for a quick lunch
No ratings yet
Print Pin
Course: Main Meals
Cuisine: British
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: Jacket Potato, loaded potato, potato
Free or Subscription Recipe: Free Recipe
Free from: coconut, eggs, gluten, nuts
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 2 servings
Author: Jo Paterson


  • 2 medium baking potatoes no bigger than your fist (or sweet potatoes)
  • ½ tsp olive oil
  • 1 pinch sea salt

For cheesy loaded potatoes

  • 100 grams cream cheese flavoured
  • 4 slices ham or smoked streaky bacon, chicken, turkey, Quorn slices
  • 1 whole spring onion finely sliced
  • 50 grams baby spinach
  • 100 grams grated cheddar (reserve some for topping)

For tuna melt loaded potatoes

  • 110 grams tuna
  • 3 tbsp mayonnaise
  • 1 tsp lemon juice
  • freshly ground black pepper to taste
  • 100 grams grated cheddar (reserve some for topping)

For cream cheese & salmon loaded potatoes

  • 1 large salmon fillet skinless, boneless (or a tin of salmon)
  • 2 tbsp cream cheese (or sour cream)
  • 2 tsp lemon juice
  • 1 tbsp chives chopped
  • ½ tsp chilli flakes (optional)
  • freshly ground black pepper

For creamy garlic mushroom loaded potatoes

  • 200 grams mushrooms
  • 1 tsp butter for cooking the mushrooms
  • 1 whole clove of garlic crushed, for cooking with the mushrooms
  • 100 grams sour cream full fat
  • 1 tbsp chives chopped

For Coronation chicken loaded potatoes

  • 100 grams cooked chicken pieces
  • 1 medium celery stick finely chopped
  • 4 tbsp mayonnaise full fat
  • ¼ tsp curry powder
  • ¼ tsp ground turmeric
  • 1 pinch ground cinnamon
  • 1 pinch paprika
  • 1 pinch freshly ground black pepper
  • ½ whole lime juice only
  • 1 tbsp toasted flaked almonds (optional) for garnishing

For chilli loaded potatoes

  • ¼ batch GD UK chilli
  • 2 tbsp sour cream for garnishing


  • Preheat oven to 200°c (fan)
  • Wash the potatoes, pat dry, prick several times allover with a fork, then brush with the olive oil and sprinkle with a little salt
  • Place in an oven to bake for 45-60 mins (less time will be needed for sweet potatoes) until the potato skin is crisp, but the inside is soft when inserting a knife into the potato. Alternatively you can cook your potatoes in a microwave, but to achieve a crisp potato skin you need to finish in the oven (and they aren't quite as nice as when they are baked fully in the oven)
  • Cut the potatoes in half and allow to cool enough to handle. Carefully scoop out the centre of the potatoes into a bowl and mash gently with a fork
  • Prepare your chosen filling, then add to the lightly mashed potato and fold through
  • Spoon the fillings back into the potato skins. If the recipe uses grated cheese, reserve some for topping the potato, then place under a grill to finish
  • Garnish and serve with a big green side salad


I have not provided nutritional information for this recipe as the different fillings all contain different macronutrient amounts. Each recipe is designed to help pair the carbs from the potato, however if you do not tolerate potatoes well this is not a recipe for you to risk trying.