Twice Baked Cheese and Bacon Potatoes
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Twice Baked Cheese and Bacon Potatoes

Twice Baked Cheese and Bacon Potatoes

with Spring Onion | Serves 2-4

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Allergens:
Milk

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.

Preparation Time1 hour
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

2

Baking Potato

90

Bacon Lardons

30

Mature Cheddar Cheese

(Contains Milk)

30

Red Leicester

(Contains Milk)

1

Spring Onion

75

Soured Cream

(Contains Milk)

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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
Salt2.15 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Grater
Grill Pan
Bowl
Potato Masher

Instructions

Bake the Potato
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.

Fry the Bacon
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. Cook lardons thoroughly. d) Grate the cheeses. e) Trim and thinly slice the spring onions.

Reassemble and Serve
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!