Last winter, I found myself staring down a fridge full of odds and ends and a grocery budget that had already seen better days. I needed a meal that would stretch, satisfy, and not feel like a punishment. That’s when I turned to the humble potato, and after a bit of trial and error, this homemade baked potatoes recipe became my go-to for cheap, filling, and frankly delicious dinners all week long.
Recipe Overview
Prep time: 10 minutes
Cook time: 60–70 minutes
Total time: 1 hour 20 minutes
Servings: 4 large potatoes
Difficulty: Easy
Why You’ll Love This Homemade Baked Potatoes Recipe
Budget-friendly meal prep: At roughly 50p per serving, this is about as cheap as a filling meal gets, and it scales up beautifully for batch cooking.
Perfect for leftovers: The potatoes reheat wonderfully in the oven or air fryer, keeping their fluffy interior and crispy skin for days.
Endlessly customisable: You can change the toppings based on what’s in your fridge or cupboard, making it a zero-waste champion.
No fancy equipment needed: Just an oven, a baking tray, and a fork. No stand mixers or blenders required.
Great for beginners: The method is straightforward, and the sensory cues make it almost impossible to overcook.
Homemade Baked Potatoes Recipe
Ingredients You’ll Need
4 large baking potatoes (about 250g each), such as Maris Piper or King Edward
2 tablespoons olive oil
1 teaspoon flaky sea salt
1 teaspoon black pepper
100g mature cheddar cheese, grated
200g tinned chopped tomatoes
1 teaspoon dried oregano
1 teaspoon garlic powder
400g cooked chicken, shredded (or use leftover roast chicken)
100ml soured cream or plain yogurt
2 spring onions, finely sliced
Handful of fresh parsley, chopped (optional, for garnish)
Tip: For the fluffiest insides, choose potatoes that are similar in size so they cook evenly. I always buy a few extra to batch cook for the week ahead.
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