Stuffed Baked Potatoes Recipe
We try not to have really terrible junk food and takeaway if we can help it, but every second Friday when Tim and I get to be home together after a long week, we like a treat dinner. We used to enjoy making pizzas, but now that I am gluten intolerant that has gone down the drain. This is my new favourite end-of-the-work-week dinner.
These reheat well so I usually make 4 servings and save some for lunch the next day. You could also make some on a Sunday night and keep them in the fridge for work lunches during the week. You don’t need to follow this recipe to the letter – adjust the quantities of cheese, bacon and onions to suit yourself.
- 4 large baking potatoes (I like red skinned varieties, or brushed Carisma – something with a creamy flesh)
- 4 rashers bacon
- 1-1 1/2 cups cheddar cheese, grated
- 4 spring onions, finely sliced
- A good knob of butter (about 25g)
- Salt and pepper
- Sour cream and chives, to serve
I like to bake potatoes by sitting them on a bed of rock salt, uncovered in a 200 degree celcius oven. The salt helps to draw the moisture out of the potato skin and makes it go nice and crispy (and also firm enough to form a shell). Bake for 1 hour or until tender inside.
Meanwhile, dice the bacon and saute it in a pan until crisp.
Tip: Add bacon to a cold pan and bring it up to temperature. This draws the fat out of the bacon and means you don’t need any extra oil for frying.
Once the potatoes are ready, carefully cut them in half along the longest side, then scoop out the inside flesh with a spoon and place in a bowl. Drizzle the hollowed out potato skins with a little bit of garlic oil or regular oil and place back in the oven while you prepare the filling.
Add most of the bacon, sliced onions, a bit of the cheese and the butter to the bowl with the potato flesh. Reserve some of each of the ingredients (except the butter) to garnish.
Tip: Put the butter in the bottom of the bowl and scoop the potato out onto it, as this helps it melt quicker.
Gently break up and mash the potatoes with a fork and stir through all the ingredients. The potatoes should be tender enough so that even if you have lumps, they’re not hard and will just melt in your mouth. If your mix isn’t quite coming together, add a bit more butter or a spoonful of sour cream. The mixture should cling to the spoon when held up. Season really well with salt and pepper.
Get the skins back out of the oven and fill the potatoes evenly with the filling mixture. Top with any remaining bacon, then a sprinkling of cheese. Grill for 5-10 minutes or until the cheese is melted and bubbling.
To serve, top with sour cream and chives, or more spring onions.