Twice Baked Cheese and Bacon Jacky-Ps

Name: Twice Baked Cheese and Bacon Jacky-Ps
Total time: 1 h
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

Mimi MorleyUpdated on June 20, 2026

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Calories

:

543 kcal

Protein

:

22.8g protein

Total

:

1 hour

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.

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 May be present: Milk)

Nutrition Values

Energy (kJ)2271 kJ

Energy (kcal)543 kcal

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

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Grater

•Grill Pan

•Bowl

•Potato Masher

Cooking Steps

PDF

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 and want to 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.

2

a) Heat a drizzle of oil in a frying pan on medium-high heat. b) Add the bacon lardons. Stir-fry until golden, 4-5 mins. Drain off any excess fat and remove from the heat. c) IMPORTANT: Wash your hands and equipment after handling raw meat. IMPORTANT: Cook lardons thoroughly. d) Grate the cheese. e) Trim the spring onions and thinly slice.

3

a) Once the potatoes are cooked, put the on a board cut-side up and allow to cool for a couple of mins. Scoop out most of the potato 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 mixture back into the shells, pop them on your baking tray and sprinkle over the remaining cheese. d) Grill until the cheese is bubbling and golden, 4-5 mins. e) Serve the loaded potatoes with the spring onion sprinkled on top and enjoy!