5 Indian-inspired Jacket Potatoes to Try

Jacket potatoes have been making a comeback, and social media is loving it!

Thanks to the likes of culinary influencer Spudman, food enthusiasts are reimagining the humble baked potato, turning it into a canvas for creative toppings and fusion flavours.

With so many ways to top jacket potatoes, why not try Indian-inspired ones?

With Indian spices and vibrant ingredients, these loaded potatoes add exciting flavours to a familiar favourite.

If you’re craving something new and satisfying, check out these five Indian-inspired jacket potato recipes that bring the warmth, spice, and richness of Indian cuisine to your plate in a whole new way.

Masala Beans & Cheese

When it comes to jacket potato toppings, beans and cheese is a classic.

For an Indian twist, make a simple masala with onions and spices and mix it with a tin of beans.

This delicious fusion dish combines the comforting warmth of a baked potato with the spicy kick of Indian flavours.

It is perfect for a quick lunch or dinner.

Ingredients

• 1 tbsp oil
• A pinch of mustard seeds
• A pinch of cumin seeds
• ½ Onion, diced
• 1 Garlic clove, minced
• 1 green chilli, chopped
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 tsp cumin powder
• 1 tin of baked beans
• Salt to taste
• Black pepper to taste
• 2 Baking potatoes
• 1 cup cheddar cheese, grated
• A few sprigs of coriander leaves

Method

1. Bake the potatoes in a 180°C oven until they are tender and fluffy on the inside and crispy on the outside.
2. Heat a saucepan with oil then add mustard seeds and cumin seeds.
3. When they begin to splutter, add onions, garlic and green chilli. Fry for a minute.
4. Add red chilli powder, coriander powder, turmeric and cumin powder. Mix well to ensure everything is coated.
5. Add the beans and stir in with the spices.
6. Season with salt and black pepper.
7. Prepare the potatoes by cutting them in half and mashing some butter into the filling.
8. Add a generous amount of cheese and top with the masala beans. Add some more cheese on top.
9. Optionally, garnish with diced onions and coriander leaves.

Chaat Loaded Potato

Potatoes and chaat play a big part in Indian street food and this jacket potato blends both.

This recipe is topped with a date-tamarind chutney and lots of fresh herbs.

Plenty of sev adds a crunchy texture that provides a nice contrast to the soft potato.

Ingredients

• 2 large baking potatoes
• 2 tbsp olive oil, plus extra to rub on the potatoes
• 60ml date syrup
• 2 tbsp tamarind paste
• Salt to taste
• 2 tbsp boiling water
• ½ tsp black pepper
• 2 Shallots, minced
• 10g coriander leaves, chopped
• 2 tbsp mint, chopped
• 1 Green chilli, thinly sliced
• 2 tbsp chaat masala
• Ground black sea salt to taste
• 480g plain Greek yoghurt
• ½ cup fine sev
• 1 Lime, cut into wedges

Method

1. Preheat your oven to 180°C and line a baking sheet with foil.
2. Wash the potatoes thoroughly and lightly coat them with extra-virgin olive oil. Place the potatoes on the prepared baking sheet and bake for 60 to 75 minutes, or until a knife easily pierces through them. Remove from the oven and allow them to cool for about 15 minutes, leaving the oven on.
3. Once cooled, slice each potato in half lengthwise. Scoop out most of the flesh, leaving about a ¼-inch border around the skin.
4. Place the scooped potato flesh in a large mixing bowl, ensuring the skins remain intact. Set the skins aside.
5. While the potatoes are baking, prepare the date-tamarind chutney. In a small bowl, whisk together the date syrup, tamarind paste, and fine sea salt. If it’s too thick, add 2 tablespoons of boiling water.
6. Mash the potato flesh until smooth, then mix in 2 tablespoons of extra-virgin olive oil, ground black pepper, and a pinch of fine sea salt.
7. Spoon this mixture back into the reserved potato skins. Arrange the filled skins on the baking sheet and bake for an additional 15 minutes, or until the tops are light golden brown.
8. While the potatoes bake, combine the shallots, coriander, mint, green chilli, and black sea salt in a small bowl.
9. In a separate bowl, whisk together the yoghurt and salt.
10. To assemble, top each hot potato with about 120 grams of the yoghurt, followed by a spoonful of the shallot mixture.
11. Drizzle with 1 tablespoon of the date-tamarind chutney and sprinkle with 2 to 3 generous tablespoons of fine sev. Serve immediately with lime wedges on the side, if desired.

This recipe was inspired by Nik Sharma Cooks.

Butter Masala

This recipe adds an extra touch of flavour to the simple jacket potato.

Butter is mixed with an array of spices to create a buttery masala sauce.

Poured over the cheese-topped potato, the combination of flavours is a delight, making this jacket potato perfect to eat at any time.

Ingredients

• 4 baking potatoes
• 2 tbsp oil
• 1 tbsp butter
• 3 Garlic cloves, minced
• 1 Red onion, chopped
• Salt to taste
• 1 tsp Kashmiri chilli powder
• 1 tsp paprika
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp sugar
• 1½ tbsp tomato puree
• 1 cup water
• 1 tsp dry fenugreek leaves
• 1 cup mozzarella cheese, grated
• ¾ cup double cream
• 4 knobs of butter, to finish

Method

1. Wash the potatoes and dry them. Using a fork, prick some holes in them then rub them with olive oil and salt.
2. Bake in a 180°C oven for 1 hour. Remove from the oven and flip over.
3. Increase the oven temperature to 200°C, place the potatoes back inside and bake for 20 minutes.
4. While the potatoes are baking, add the oil and butter to a pan.
5. Once hot, add the onion and fry for 90 seconds.
6. Add the garlic.
7. When the garlic is fragrant and the onions are soft, add the spices and mix well.
8. Add the tomato puree. Mix well then add a splash of water. Cook for 1 minute.
9. Pour in the remaining water and after a minute, crush the fenugreek leaves and add to the pan. Bring to a boil.
10. When the oil separates on the top and sides, mix in the double cream and bring to a simmer. Stir occasionally until the sauce becomes silky smooth. Finish off by adding more butter.
11. Prepare the jacket potatoes by cutting them in the middle.
12. Add a knob of butter inside then some cheese and top with the sauce.
13. Garnish with some more butter, double cream and fenugreek leaves. Serve.

Chicken Tikka Potato

Some gourmet jacket potatoes that are going viral feature proper meals being used as a topping so why not try chicken tikka?

The smoky and spicy chicken compliments the mellow flavours of the cheese and potato, creating a satisfying meal.

Boasting a variety of flavours and textures, this fusion twist is great for those who enjoy hearty, flavour-packed meals with a dash of spice.

Ingredients

• 6 large baking potatoes, washed and dried
• 500g chicken breast, sliced into strips
• 2 tbsp ginger-garlic paste
• 2 tbsp lemon juice
• 2 tbsp tikka masala spice mix
• 1 tbsp oil

For the Filling

• 1 cup lettuce, shredded
• 1 Red onion, sliced
• Sour cream to taste
• 1 cup cheddar cheese, grated
• Hot chilli sauce to taste
• Salt to taste
• Black pepper to taste

Method

1. Wrap the potatoes individually in foil and place on a baking tray. Bake in a 180°C oven for 1 hour or until tender.
2. In a large bowl, add the chicken and mix with the ginger-garlic paste, lemon juice and tikka masala spice mix. Stir until the chicken is fully coated. Cover and allow to marinate for 30 minutes.
3. In a pan, heat some oil and add the chicken. Fry until cooked through.
4. To assemble, cut open a potato and mash it slightly, season with salt and pepper.
5. Add a handful of cheese and melt in the microwave for 1 minute.
6. Add lettuce, chilli sauce, red onion and the cooked chicken.
7. Top with a dollop of sour cream and more chilli sauce.

Spicy Loaded Jacket Potatoes

Spicy loaded jacket potatoes bring an Indian-inspired twist to the classic baked potato.

Each potato is baked until soft and fluffy, then topped with a delicious mix of spiced chicken, onions, and pepper cooked with aromatic Indian spices.

The result is a hearty meal that combines creamy textures with a spicy kick.

Garnished with fresh coriander these loaded potatoes offer a fun, fusion take on comfort food that’s both satisfying and full of bold flavours.

Ingredients

• 4 baking potatoes
• ½ Chicken breast, chopped into small pieces
• ½ Onion, sliced
• ¼ Red bell pepper, chopped
• ¼ tsp turmeric
• ½ tsp red chilli powder
• ½ tsp curry powder
• Salt to taste
• 1 cup cheddar cheese, grated
• ¼ cup coriander leaves, chopped
• 2 tbsp olive oil
• Water

Method

1. Wash the potatoes thoroughly and pat dry.
2. Preheat the oven to 190°C.
3. Rub oil and salt over the potatoes and prick holes over them with a fork.
4. Place on a baking tray and cook for 1 hour and 15 minutes, turning over halfway. Bake until tender.
5. While the potatoes cook, heat oil in a frying pan and add onions, salt, red chilli powder and curry powder. Stir well. Add a splash of water and continue to mix.
6. Add the chicken and mix well for a few minutes.
7. Add the peppers and a splash of water. Cook for 2 minutes. Reduce the heat and cook for a further 5 minutes.
8. Once cooked, place the filling into a bowl and add the cheese. Using your hands, mix together until everything is fully combined, garnishing with coriander.
9. When the potatoes have cooked, remove them from the oven and cut open.
10. Add a generous amount of filling to the potatoes and return to the oven to cook for 5 minutes. Serve when ready.

With their bold flavours and vibrant toppings, these five Indian-inspired jacket potatoes are a delicious way to elevate your next meal.

Thanks to the rising popularity of fusion foods on platforms like TikTok and Instagram, jacket potatoes are having a major moment, inspiring home cooks to try global flavours in creative ways.

So why not give these recipes a try and share your creations?