Stuffed Jacket Potato
Instructions
- 1
Preheat your oven to 200°C (400°F). Wash and scrub the potatoes thoroughly, then pat them dry with a kitchen towel.
- 2
Pierce each potato several times with a fork to allow steam to escape during baking. Rub the skins with olive oil and sprinkle with a pinch of salt.
- 3
Place the potatoes directly on the oven rack and bake for 60-75 minutes, or until the skins are crispy and a knife easily pierces through to the center.
- 4
While the potatoes are baking, cook the bacon in a frying pan until crispy. Remove, drain on paper towels, and crumble into small pieces. Chop the spring onions and grate the cheese.
- 5
When the potatoes are done, remove them from the oven and let them cool for 5 minutes until safe to handle.
- 6
Cut each potato in half lengthwise and carefully scoop out the flesh into a large bowl, leaving about 1/4 inch of potato attached to the skin to maintain structure.
- 7
Add the butter and sour cream to the potato flesh and mash until smooth and creamy. Season with salt and black pepper to taste.
- 8
Stir in half of the grated cheese, half of the crumbled bacon, and half of the chopped spring onions into the mashed potato mixture.
- 9
Spoon the mixture back into the potato skins, mounding it generously. Top each potato with the remaining cheese.
- 10
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and golden.
- 11
Remove from the oven and top with the remaining bacon crumbles and spring onions. Serve immediately while hot and crispy.
Chef's Note
"This comforting classic is endlessly customizable and practically foolproof—perfect for busy weeknights when you want something hearty and satisfying. Don't skip crisping the skin with olive oil; it's what transforms a simple baked potato into something truly special."
