Jacket potatoes with creamy mushroom sauce

The other day, I found myself craving a classic baked potato—crisp and golden on the outside, soft and fluffy on the inside. It’s not the prettiest dish, but there’s something deeply comforting about it. Hearty, satisfying, and rich with umami, it’s the perfect vegetarian lunch or dinner for chilly winter days.

Jacket potatoes always take me back to my corporate days in the U.K.—pantsuits, endless reports, and spuds that somehow passed for workplace luxury. The cafeteria at my office served the most incredible baked potatoes—cooked to perfection and topped with warm, saucy fillings that made cold London afternoons a touch more bearable.

While your potatoes are roasting in the oven, there’s just enough time to whip up the quick, creamy mushroom sauce that you’ll be spooning over them. It’s the kind of simple yet soul-soothing combo that makes you feel instantly at home. Feel free to swap the parmesan for crumbled feta, or leave the cheese out altogether—it’ll still be delicious.

Give these super spuds a try soon. They’re cosy, nostalgic, and exactly what winter calls for.

Jacket potatoes with creamy mushroom sauce

Servings: 4
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4 large potatoes
olive oil, for drizzling
salt and freshly ground black pepper
5 ml (1 tsp) butter
250 g button mushrooms, sliced
1 clove garlic, minced
50 g baby spinach
250 ml (1 cup) cream
2.5 ml (½ tsp) dried thyme
grated parmesan, to serve (optional)

1.) Preheat the oven to 200ºC and line a baking sheet with baking paper.

2.) Scrub the potatoes and dry off. Prick each potato a few times with a fork and microwave on full power for 5 minutes. (I microwave two potatoes at a time.)

3.) Brush olive oil all over each potato and arrange them on the baking tray. Season with salt and pepper and bake for 30 – 40 minutes or until soft and cooked through.

4.) While the potatoes are baking prepare the topping. Melt the butter in a saucepan and add the mushrooms. Fry for 10 minutes, stirring regularly, until softened. Stir in the garlic and spinach, and cook until the spinach has wilted.

5.) Add the cream and thyme. Stir together, then allow to simmer for 10 minutes or until the sauce has thickened slightly. Season with salt and pepper.

6.) Remove the potatoes from the oven. Cut a cross into the top of each one and carefully split open. Spoon the mushroom topping over the potatoes, add a sprinkling of parmesan if using and serve immediately.