Stuffed jacket potatoes with bacon and cheese



Serves 3


  • 3 large baking potatoes
  • 1 teaspoon rapeseed oil
  • 6 rashes of bacon, chopped
  • 50g cheddar cheese, finely grated
  • 2 tablespoons milk
  • Good grind of black pepper


Prep time: 5 minutes
Cooking time: 1 hour 15 minutes with 5 minutes under the grill
Total time: 1 hour 25 minutes

Stuffed jacket potatoes with bacon and cheese

Mum used to cook this for us when we were younger and the smell takes me right back to our brown, eighties kitchen in Belgium where we grew up. My children now love them too. It’s a substantial carb load which I team up with carrot sticks, cucumber and chopped peppers.


Preheat the oven to 180/350/gas 4.

Rinse 3 large baking potatoes under cold water and score them around the diameter length-ways with a sharp knife. Then skewer them all onto one skewer and pop them for 1 hour and 15 minutes or until cooked.

Meanwhile, make the filling. Chop the bacon into 1cm strips. Heat the oil in a frying pan over a medium heat. Tip it into a mixing bowl and leave until it is cool enough to handle. Slice open the potatoes length-ways and scoop out the potato into the bowl. Mash it with the milk, salt and pepper. stir in the bacon and cheese and stuff the mixture back into each potato case.

Place them on a baking tray and pop them under a medium grill until golden brown. Serve with fresh vegetables or a lovely green salad.



You can be adventurous with these… Try chopped spring onions and fried mushrooms or stir through a sprinkle of chopped chives.”

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