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British Recipes

Twice-Baked Cheese and Bacon Potatoes

Twice-Baked Cheese and Bacon Potatoes

Twice-Baked Cheese and Bacon Potatoes

with Spring Onions | Serves 2-4

Mimi MorleyPublished on September 22, 2021

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Crispy potato skins filled with cheesy mash and bacon - the perfect start or side to a meal.

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total1 hour

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

2

Baking Potato

90

British Smoked Bacon Lardons

30

Mature Cheddar Cheese

(Contains: Milk)

30

Red Leicester

(Contains: Milk)

1

Spring Onion

75

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

Protein22.8 g

Salt2.2 g

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

Utensils

•Baking Tray

•Chopping Board

•Grater

•Grill Pan

•Knife

•Bowl

Instructions

Bake the Potatoes

1

a) Preheat your oven to 220°C. Halve the potatoes lengthways and pop them on a baking tray, drizzle with oil and season with salt and pepper.
b) Rub the oil into the potatoes then lay them cut-side down on the baking tray.
c) Roast on the top shelf of your oven until tender and a knife slips in easily, 45-50 mins.
d) TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways then prick them all over with a fork. Pop them in your microwave on high until tender, 15-20 mins. Then pop them onto a lightly oiled baking tray, cut-side down, Drizzle with oil and season with salt and pepper. Roast on the top shelf of your oven until crispy on the outside and cooked through, 15-20 mins.

Fry the Bacon

2

a) While the potatoes cook, heat a drizzle of oil in a frying pan on medium-high heat.
b)When 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 both the cheeses and mix them together.
d) Trim and thinly slice the spring onion.

Reassemble and Serve

3

a) Once the potatoes are cooked, put them on a board, cut-side up, and allow to cool for a couple of mins. Scoop out most of the potato flesh into a bowl, leaving a potato skin shell.
b) Mash the potato (including the crispy bit), then add the soured cream, bacon lardons and half the cheese. Season with salt and pepper then mix together.
c) Preheat your grill to high. Spoon the mash back into the shells, pop them on your baking tray and sprinkle over the remaining cheese. Grill until the cheese is bubbling and golden, 4-5 mins.
d) Serve the loaded potatoes with the spring onion sprinkled on top. Enjoy!

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