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Extra Cheesy Bacon Stuffed Potatoes

Extra Cheesy Bacon Stuffed Potatoes

with Spring Onion and Soured Cream | Perfect for sharing
4.5(245)Review Summary
Mimi Morley
Mimi MorleyUpdated on March 28, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
567 kcal
Protein
: 
22.2g protein
Total
: 
50 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 May contain traces of: Milk)

Energy (kJ)2371 kJ
Energy (kcal)567 kcal
Fat27 g
of which saturates14.2 g
Carbohydrate62.7 g
of which sugars4.7 g
Dietary Fibre6.5 g
Protein22.2 g
Salt1.9 g
Potassium1329 mg
Calcium21 mg
Iron1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Grater
•Small Bowl
•Large Frying Pan

Instructions

1

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) Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.

2

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.

3

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 sprinkled over.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Reviewers found these stuffed potatoes delicious and full of flavour, with some suggesting chopped red onion or chorizo as tasty additions.
  • Ease of prep: Many found the recipe easy to follow, with some successfully adapting it for the air fryer.
  • Suggestions: Consider baking potatoes whole for sturdier skins; add extra cheese and spring onion to boost flavour.
  • Portions: Some felt these were substantial enough to serve as a main course, especially when paired with a crisp salad.
AI-generated from customer reviews
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