Over-Stuffed Cheesy Bacony Jacket Potatoes

Stuffed Jacket Potatoes with Melty Cheese, Tomatoes and Bacon Pieces are totally delicious. Jacket potatoes or baked potatoes, what do you call them? Leave a comment down below.

Great as a side dish or as a meal served with a nice green salad.

Over-Stuffed Cheesy Bacony Jacket Potatoes

What Potato variety should you use?

First off you must start with the right kind and size of the potato. You need a floury variety. Maris Piper, King Edward or Marfona will do the trick.

Waxy potatoes just don't work Maris Piper make especially good Proper Crispy Roast Potatoes.

What's the difference between Waxy and Floury Potatoes?

Waxy potatoes are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so make great salad potatoes.

Waxy Potato Varieties include Charlotte and Maris Peer and are used in this Potato and Chorizo Omelette Jamie Oliver recipe.

Floury potatoes are brighter and more granular in appearance with a drier feel. They're better for dishes such as jacket potatoes, chips and for mash.

Floury Potato Varieties include Estima, King Edward, Maris Piper or Marfona.

Find out how to cook perfect jacket potato The Secret to the Perfect Jacket Potatoes.


Filled potatoes ready for the oven:

Cheesy Bacony Jacket Potatoes ready for the oven

Pop the filled skins on a baking tray (I use those foil trays) and return to the oven until they're piping hot and the cheese has melted. Be sure to serve straight away.

Yield: Any amount

Over-Stuffed Cheesy Bacony Jacket Potatoes

Very easy and tasty too. Perfect for a cold night.

ingredients:

Cooked Jacket Potatoes - however many you fancy
A good amount of grated Extra Matured Cheddar cheese - amount depending on how many potatoes you are cooking
Fried bacon - I used sliced, smoked back bacon cut into pieces
Tomatoes - diced
a good amount of butter 
salt to taste 
a splash of milk
Paprika for sprinkling

instructions

Cut each cooked potato in half and scoop out the fluffy inside onto a large plate keeping the skin intact. 

Add the cooked bacon and mix together with butter and salt to taste - you can add a splash of milk if it's looking too dry.  Put the mixture back into the skins and top with the diced tomatoes and more grated cheese. I like to sprinkle over a little paprika too.

Pop the filled skins on a baking tray (I use those foil trays) and return to the oven until they're piping hot and the cheese has melted.  Be sure to serve straight away.
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1 comment

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Cheers
Jan