Stuffed Jacket Potato with Cheese and Bacon

As the evenings darken, our enthusiasm for cooking can easily wane. A jacket potato is the perfect natural convenience food for this time of year, and this stuffed potato is all the more delicious with the addition of crispy bacon and mature cheddar cheese.  Serve with a simple salad to get an extra serving of your 5-a-day.

Cooking Time 90 mins
Bake Bake
Serves Serves 4


  • 4 large baking potatoes, Maris Piper are the best
  • 3 tbsp Hillfarm cold pressed rapeseed oil
  • Salt and pepper to season
  • 3 tbs cream or dash of whole milk
  • 8 rashes of streaky bacon, chopped
  • 175g grated cheddar cheese
  • 5 spring onions, chopped


  1. Turn the oven on to 180 degrees .
  2. Rub each potato with rapeseed oil and sea salt.
  3. Place on a tray and bake for about an hour until the outer skins are crispy and the middle is soft.
  4. Meanwhile, fry 8 rashes of streaky bacon in 1 tbsp rapeseed oil until crispy,  and chop into cubes.
  5. Grate the cheese, and chop the spring onions in to small semi-circles
  6. Remove the potatoes from the oven and half each potato length ways.
  7. Scoop out the hot cooked potato into a bowl, mash with salt and pepper to taste, 1 tbsp hillfarm oil,  and  double cream or whole milk.
  8. Mix the mashed potato with the bacon, and spring onions and divide the mixture back in to the potato skin shells.
  9. Sprinkle with cheese and cook in the oven for a further 20 minutes, until cheese is melted and crispy. Enjoy!

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