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
