Jacket potatoes will be fluffier if you use 1 simple ingredient before baking

An everyday kitchen staple could transform your homemade jacket spuds, helping create a soft-to-the-touch texture without the extra effort

A perfectly cooked jacket potato should have a crispy skin and a light, fluffy centre. Achieving this is surprisingly easy, with culinary experts backing one inexpensive kitchen ingredient to get the job done.

While many home cooks simply rub their potatoes with a concoction of oil and salt before baking, a number of chefs recommend adding baking soda to the preparation process instead. They say the ingredient can help break down the surface of the spud, creating that softer, fluffier texture once baked.

According to food science writer J. Kenji López-Alt, baking soda raises the pH level of the water when potatoes are parboiled, causing the outer layer to break down more quickly. Writing for Serious Eats, he explains this creates a starchy coating that encourages a crisp exterior while helping the inside become lighter and fluffier.

How to use baking soda with jacket potatoes

Serious Eats recommends to add around half a teaspoon of baking soda to a pan of salted water before briefly parboiling whole potatoes for around 10 minutes. After draining, allow the potatoes to steam dry before rubbing them with a little oil and seasoning, then roast until the skins are crisp and the centres are tender.

The Idaho Potato Commission also recommends allowing potatoes to dry thoroughly before roasting, saying excess moisture can prevent the skins from becoming crisp. It advises baking potatoes directly on the oven rack where possible to allow hot air to circulate evenly around them.

According to BBC Good Food, choosing a floury potato variety such as Maris Piper, King Edward or Russet also makes a noticeable difference. These varieties naturally contain more starch and less moisture than waxy potatoes, producing a softer, fluffier centre when cooked.

Food experts also advise avoiding wrapping jacket potatoes in foil during cooking. BBC Good Food says that foil traps steam around the potato, softening the skin rather than allowing it to crisp up in the oven.

The Idaho Potato Commission recommends baking potatoes at a high temperature, typically around 200C to 220C, until they are tender all the way through. Cooking times will vary depending on size, but most medium potatoes take around an hour.

Although baking soda is commonly used by chefs when preparing roast potatoes, food experts say the same principle can help improve jacket potatoes by encouraging a fluffier interior. Combined with choosing the right potato variety and baking at a high temperature, it could help elevate a simple midweek meal.