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Feb 25, 2011 06:16 AM

What is your favorite sauce to pour over baked potatoes?

I have been wanting to make some baked potatoes as a quick main dish. I want a sauce to smother them with.

I can think of a few possibilities like cheese and broccoli sauce or chili or even mushroom marsala sauce.

Do you folks have any ideas. Please feel free to post the recipe.

Thank you

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  1. Baked potato fan here! Hollandaise, bolognese, red or green pesto, green peppercorn, crab mornay, dill cream sauce. When I go to the UK I love jacket potatoes with tuna and so on. One of my ultimate favourites includes a cheese leek sauce, not really saucy, but a yummy topping nonetheless...

    1 Reply
    1. re: chefathome

      Oh, and another favourite (only when in the UK!) is baked beans. For some reason it just works!

    2. Used to go to this restaurant where they served a huge baked potatoe with a choice of cheese sauce or chicken gravy....the chicken gravy tasted pretty good on it.

      1. Wow, I haven't made this is years, but I used to bake and split my potato and nuke one of those broccoli with cheddar sauce frozen thingies for a topping. Every gal on a diet knows this one ;-)
        I'm pretty old school now and I use butter and sour cream. Sometimes A-1 sauce for dipping the skins.

        1. I found this article on "101 toppings for jacket potatoes: at

          I didn't realize they were called "Jacket Potatoes". I just thought that was some stupid name Paula Dean had come up with. I should have realized that she had picked up the term from her trip to England.

          6 Replies
          1. re: Hank Hanover

            My mother always called potatoes either boiled in the jacket or baked in the jacket. She was not English and had never been to England.

            1. re: Hank Hanover

              I always understood a potato "in its jacket" to mean a potato peeled like the picture below.
              Actually creating a "jacket", as if it were on a little man. A strip of peel removed around the middle of the potato. Then it gets boiled. I usually do this with round red potatoes, medium sized. Little "red jackets".
              See what I mean? Anyone else know of this?
              Learned it from my dad, who grew up in Albany, New York, 1920s. Irish father, German mother.

              1. re: blue room

                My mom never cut a strip of peel off the potatoes for either boiled in the jacket or baked in the jacket.

                1. re: Wtg2Retire

                  I'm beginning to think my father made it up to amuse the kids? Searching online, I found this instruction:
                  "If using new potatoes, peel a strip of skin from the center of each." It's from a Better Homes and Gardens recipe for Beef Pot Roast. But it doesn't mention jackets, or why you'd do that.

                  1. re: blue room

                    I've always thought of a jacket potato as one baked or boiled in their jackets (skins) but not necessarily peeled.

                    Cutting off a strip allows the potato to boil without bursting open. It's not a big deal in potato cookery, but I do it sometimes when I'm boiling potatoes, especially new or redskins. Plus it looks nice if you make a little striped crisscross or other design on the skin. A black tie jacket, if you will.

                2. re: blue room

                  My mom, from Peekskill born 1928 always called baked potatoes with the skin (is there any other way???) potatoes in their jacket. She would encourage us to eat the "jacket" because it was so good for you. She would sometimes boil new baby potaotes and leave the "jacket" on. So no matter what style she cooked them, if the skin was left it became the "jacket". Way to go mom!

              2. I do like the tuna sauce that chefathome mentioned. Creamed eggs are good. Aside from broccoli and cheddar sauce or mushrooms, "jacket" potatoes scream creamed chipped beef, hold the toast.

                Sometimes I just put mayo and celery seed on them for a trashy but tasty sort of lunch.