BBQ Star Crossed Jacket Potato

The ICONIC garlic & cheese star-crossed jacket

This is my take on the viral Korean garlic bread, except instead of a bread roll, we’re stuffing all that cheesy and garlicky goodness into a beautifully fluffy BBQ jacket potato. Then if you think it can’t get any better, it’s drenched in a buttery garlic and parsley dressing that seeps into every single carby groove. It’s messy and a little excessively cheesy, but oh my god it’s a TRIUMPH. Pure heaven.

Why the star-crossed cuts?

The six-point star cut isn’t just because it looks pretty (although it does look very pretty). It actually creates loads of little pockets to cram the wonderful filling into. We want every single mouthful to be bursting with flavour. 

Some people are spending a small fortune on caviar jacket potatoes. I’m stuffing mine with cheese, garlic and butter instead. Get Kathy Hilton on the phone…this one’s better.

Why cook it on the BBQ?

Firstly, because it’s BBQ season.

Secondly, cooking a jacket potato in the embers gives it the most delicious flavour that you don’t quite get in the oven. It just feels different and if you’re already firing up the barbie for burgers, sausages or potato kebabs, then you may as well get some lunch prepped for the next day. 

It’s honestly such an easy way to cook a jacket. Simply rub the potatoes with oil and fine salt, wrap them in foil and give them a few turns every 15 minutes or so. 

Didn’t you already make a viral version?

Oh, so you’ve heard of it…

My star crossed garlic jacket (oven version) went wildly viral a few years back so it was only right we tested this recipe on the BBQ and gave it a smoky glow-up. Is this one better? Make it and decide for yourselves. 

Is there a step-by-step tutorial?

Oh bab, you’re in luck. If you want to see exactly how this all comes together and prefer more of a visual aid, you can watch the full step-by-step video over on my YouTube channel. I go to town on not one, but THREE different BBQ jacket potato recipes. 

Will this become a new go-to BBQ recipe in the Poppy Cooks household? I’d say yes. It might be a bit naughty but it proves that sometimes the most simple recipes are truly the best. 

It’s quick, it’s nostalgic, it’s messy in all the right ways, and it’s proof that sometimes the simplest recipes are the best ones. But make sure you have a bib ready.

What should I serve it with?

This is already pretty rich (in the best possible way), so I’d keep things simple. Either enjoy as is, or a green salad with is winner or alongside grilled chicken or steak. 

FAQs

What potatoes work best for jacket potatoes?

Maris Piper potatoes are my go-to because they’re a starchier potato, meaning the outside crisps up but the inside stays beautifully fluffy. King Edward are another great choice and if you’re in the US, Russet potatoes are a good option. 

Can I make this in the oven instead?

If the British weather inevitably lets you down, I’ve got an oven version of this recipe that went completely viral right here. 

Can I cook the garlic another way?

If you don’t fancy cooking it in the BBQ, roast a whole bulb of garlic in the oven until soft and caramelised before squeezing it into the butter.

Can I prepare these ahead?

You can bake the potatoes and roast the garlic ahead of time. Keep them in the fridge, then stuff them, add the garlic butter and warm everything through on the BBQ or in the oven just before serving.

Can I make it vegetarian?

It already is. Just make sure your cheeses are suitable. 

Can I add extra toppings?

I mean, nothing is stopping you going all out. You could add crispy bacon, spring onions, jalapeños or some crispy onions. A little grated parmesan over the top is never a bad idea either.

Can I use different cheeses?

Mozzarella gives you that iconic cheese pull, but cheddar, Gruyère, mature Red Leicester or even a little parmesan mixed through all work really well.

Is this healthy?

Let’s not pretend this is a salad. It’s unapologetically cheesy, buttery comfort food.. Everything in moderation…except maybe potatoes. I don’t believe in moderating those.