Bonfire Night Baked Potatoes with Crispy Bacon, Caramelized Onions, and Melting Cheese Recipe
Introduction
Celebrate Bonfire Night with these indulgent baked potatoes stuffed with caramelized onions, smoky bacon, and a blend of melted cheeses. This comforting dish combines crispy potato skins with a rich, cheesy filling that’s perfect for chilly evenings.
Ingredients
- 4 medium baking potatoes
- 2 tbsp olive oil
- 25g butter
- 1 large onion, finely sliced
- 6 slices smoked streaky bacon, chopped
- 2 tbsp double cream
- 200g mixed good melting cheese, such as Reblochon, Raclette or Gruyère
- Chopped parsley, to serve
- Sea salt and black pepper, to taste
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Prick the potatoes all over with a fork, rub them with half the olive oil, salt, and pepper. Arrange on a baking tray and bake for about 1 hour 15 minutes, until the skins are crisp and the potatoes are tender when poked.
- Step 2: While the potatoes bake, heat the remaining oil and half the butter in a frying pan over medium heat. Add the sliced onion and cook gently for 15–20 minutes until soft and golden. Remove the onions and set aside.
- Step 3: Add the chopped bacon to the pan and fry until just crisp. Use a slotted spoon to remove the bacon and drain it on kitchen paper.
- Step 4: When the potatoes are cool enough to handle, halve them lengthways. Carefully scoop out most of the flesh into a bowl, leaving a thin layer so the skins hold their shape.
- Step 5: Mash the potato flesh with the remaining butter and double cream. Season with salt and pepper, then fold in the cooked onions, bacon, three-quarters of the cheese, and half the chopped parsley.
- Step 6: Spoon the mixture back into the potato skins and sprinkle the remaining cheese on top. Return the filled potatoes to the baking tray and bake for another 10–15 minutes, until the cheese melts and turns golden.
- Step 7: Sprinkle with the remaining parsley and serve warm, ideally with a crisp salad dressed with a sharp vinaigrette.
Tips & Variations
- For a vegetarian option, omit the bacon and add sautéed mushrooms or roasted peppers instead.
- Use your favorite melting cheese or a combination for a personalized flavor.
- To speed up cooking, microwave the potatoes for 5–6 minutes before baking.
- Serve with a fresh green salad to balance the richness of the filling.
Storage
Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (160°C fan) for about 15 minutes until hot and bubbly. Avoid microwaving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these potatoes in advance?
Yes, you can prepare the filling and stuff the potatoes ahead of time. Keep them refrigerated and bake just before serving to ensure the cheese melts perfectly.
What if I don’t have double cream?
You can substitute double cream with crème fraîche or sour cream, or use whole milk with a bit of butter for a lighter option.
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Bonfire Night Baked Potatoes with Crispy Bacon, Caramelized Onions, and Melting Cheese Recipe
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
Description
A comforting and hearty recipe perfect for Bonfire Night, featuring crispy baked potatoes filled with a savory mixture of buttered potato, creamy double cream, caramelized onions, crispy smoked bacon, and melted mixed cheeses. These loaded baked potatoes make for a delicious and satisfying treat with a crisp skin and golden cheesy topping.
Ingredients
Scale
Potatoes and Seasoning
- 4 medium baking potatoes
- Salt and black pepper, to taste
- Sea salt, for seasoning
For Filling
- 2 tbsp olive oil, divided
- 25g butter, divided
- 1 large onion, finely sliced
- 6 slices smoked streaky bacon, chopped
- 2 tbsp double cream
- 200g mixed good melting cheese (Reblochon, Raclette or Gruyère), divided
- Chopped parsley, to serve, divided
Instructions
- Preheat and prepare potatoes: Heat the oven to 200°C (180°C fan) or gas mark 6. Prick the potatoes all over with a fork, then rub them with half the olive oil, sea salt, and black pepper. Place them on a baking tray.
- Bake the potatoes: Bake the prepared potatoes in the oven for about 1 hour and 15 minutes until their skins are crisp and the insides are completely tender when tested with a skewer or fork.
- Cook onions: While the potatoes are baking, heat the remaining olive oil and half the butter in a frying pan over medium heat. Add the finely sliced onion and cook gently for 15-20 minutes until softened and golden brown. Remove from the pan and set aside.
- Cook bacon: In the same pan, fry the chopped smoked streaky bacon until just crisp. Remove with a slotted spoon and drain on kitchen paper to remove excess fat.
- Scoop and prepare potato filling: Once the potatoes are cool enough to handle, halve each potato lengthways. Carefully scoop out most of the potato flesh into a bowl, leaving a thin layer attached to the skins to create potato shells. Be cautious as the potatoes will still be hot.
- Mix filling ingredients: To the potato in the bowl, add the remaining butter and the double cream and crush together until smooth. Season with salt and black pepper. Fold in the cooked onions, crispy bacon, three-quarters of the cheese, and half the chopped parsley.
- Fill potato shells: Spoon the creamy potato mixture back into the hollowed skins, pressing gently to fill them evenly. Sprinkle the remaining cheese evenly over the filled potatoes.
- Bake filled potatoes: Arrange the filled potatoes back on the baking tray and bake in the oven for an additional 10-15 minutes until the cheese is melted and golden.
- Serve: Remove from oven, sprinkle the remaining chopped parsley over the potatoes, and serve immediately. These potatoes pair wonderfully with a sharply dressed crisp salad if desired.
Notes
- Use a fork to prick potatoes thoroughly to allow steam to escape and ensure even cooking.
- Choose good melting cheeses like Reblochon, Raclette, or Gruyère for the best flavor and texture.
- Be careful when handling hot potatoes to avoid burns; allow them to cool slightly before scooping.
- For a vegetarian version, omit the bacon or replace with smoked mushrooms.
- These potatoes can be prepped ahead of time and baked just before serving for convenience.
- Serve with a fresh green salad to balance the richness of the baked potatoes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: baked potatoes, stuffed potatoes, bonfire night recipe, cheesy potatoes, bacon and cheese baked potato, comfort food, Reblochon cheese, Gruyère cheese
