Advertisement
Loading...

Nutrition: per serving

  • kcal550
  • fat36g
  • saturates18g
  • carbs39g
  • sugars4g
  • fibre3g
  • protein21g
  • salt2.58g

Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then rub with half the oil, some sea salt and black pepper. Arrange on a baking tray and bake in the oven for about 1 hr 15 mins, until their skins are crisp and they are completely tender when prodded.

  • step 2

    Meanwhile, heat the remaining oil and half the butter in a frying pan. Add the onion and gently cook for 15-20 mins until softened and golden. Remove from the pan and set aside, add the chopped bacon and fry until just crisp. Remove using a slotted spoon and place on kitchen paper.

  • step 3

    Halve each potato lengthways (watch out, they will be hot), then scoop out most of the potato into a bowl, leaving a potato skin shell with a thin layer of potato. In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and pepper. Fold through the onion, bacon, three-quarters of the cheeses and half the parsley. Spoon back into the potato shells and top with the remaining cheese. Transfer to the baking tray and return to the oven for 10-15 mins, until melting and golden. Sprinkle with the remaining parsley and serve with a sharply dressed crisp salad, if you like.

Recipe from Good Food magazine, November 2011

Advertisement

Comments, questions and tips (38)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.56 ratings

milo.cordeauxledesma12302

It is potato

JanePurser

These were great. I left out the bacon because it was for veggies and I used a four cheese grated pack and red onion. I'd forgotten to do them until 30 minutes beforehand so chucked them into a combination microwave at 220°C & simmer and they were perfectly cooked in 25 minutes. So then it was…

bettykippling

Blooming brilliant. My son asks me for these as soon as the weather gets cold. Really easy too. I chuck in some spreading cheese if I don't happen to have cream, and not so much butter.

AnneMick

question

Can I freeze these? If so should I freeze before or after the 15 minute reheat?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes these can be frozen. Freeze before the reheating. Defrost in the fridge overnight then bake as per the recipe, adding an extra 10 minutes or until piping hot all the way through. We hope this helps. Best wishes, BBC Good Food Team.

chellebob

question

Can you make these ahead? I have made them before and they were a hit! Making them again on Saturday but could do with getting ahead.

goodfoodteam avatar
goodfoodteam

Hi, yes you can prepare them right up to the stage where you've mixed the filling and put it back in the potato skins. Chill in the fridge at this point for up to 2 days and then cook as per the recipe, allowing an extra 5-10 minutes because they will be fridge-cold (or until they are piping hot).…

Advertisement
Advertisement
Advertisement