Extra Cheesy Bacon Stuffed Potatoes
with Spring Onion and Soured Cream | Perfect for sharing
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 starter, side or afternoon snack.
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.
Mature Cheddar Cheese
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.