Extra Cheesy Bacon Stuffed Potatoes

Name: Extra Cheesy Bacon Stuffed Potatoes with Spring Onion and Soured Cream | Perfect for sharing
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: 2 unit(s) Baking Potato; 90 grams British Smoked Bacon Lardons; 30 grams Mature Cheddar Cheese; 30 grams Red Leicester; 1 unit(s) Spring Onion; 75 grams Soured Cream

with Spring Onion and Soured Cream | Perfect for sharing

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The sun is shining and BBQ season is here! These twice-baked jacket potatoes are stuffed with Cheddar, Red Leicester, bacon lardons and soured cream. Topped with spring onions and even more cheese, they are a deliciously indulgent addition to any BBQ. And they're just as tasty inside if the rain clouds appear!

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total50 minutes

Active 40 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Baking Potato

90 grams

British Smoked Bacon Lardons

30 grams

Mature Cheddar Cheese

(Contains: Milk)

30 grams

Red Leicester

(Contains: Milk)

1 unit(s)

Spring Onion

75 grams

Soured Cream

(Contains: Milk)

Nutritional information

Energy (kcal)543 kcal

Energy (kJ)2271 kJ

Fat27.3 g

of which saturates14.4 g

Carbohydrate56.4 g

of which sugars4.4 g

Dietary Fibre5.5 g

Protein22.8 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Grater

•Large Frying Pan

•Large Bowl

Cooking Instructions and Tips

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper.

c) When the oven is hot, bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.

a) While the potatoes cook, heat a drizzle of oil in a frying pan on medium-high heat.

b) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. Drain off any excess fat and remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

c) Grate the Cheddar and Red Leicester, then combine the two together.

d) Trim and thinly slice the spring onion.

a) Once the potatoes are cooked, put them on a board, cut-side up, and allow to cool for a couple of mins. Meanwhile, preheat your grill to high.

b) Gently scoop out the potato flesh into a large bowl. Add the soured cream, bacon lardons and half the cheese. Season with salt and pepper, then mix together.

c) Spoon the creamy bacon mixture back into the potato skins. Pop them back onto the baking tray and sprinkle over the remaining cheese. Grill until the cheese is bubbling and golden, 4-5 mins.

d) Serve your loaded potatoes with the spring onion sprinkled over.

Enjoy!