Baked Bacon and Cheese stuffed Potatoes

Baked Bacon and Cheese stuffed Potatoes

Serves: 12

Kitchen-to-Table:
Heat Rating:
Dietary:

Nut Free

Good Using:

Ingredients

6 medium/large potatoes
12 rashers bacon (any) cooked and chopped
400gms extra mature Cheddar cheese
2ozs butter
olive oil
salt
pepper
Smoked Pimenton

Method

Scrub and prick the potatoes.

Brush with a little oil or butter.

Bake at 200 degree C (gas mark 6) for 1 – 11/4 hrs until tender.

Allow to cool a little.

Cut in half lengthways and scoop out the potato leaving a thin shell.

In a large bowl mash the potato with the butter until smooth.

Add the cheese ( leaving some to top the finished shells) and bacon and season with salt and pepper.

Return the mixture to the potato shells, pressing in firmly and piling high, using all the potato mixture.

If necessary refrigerate until needed.  (They can be made the day before.)

Just before use: Place on a baking tray and bake at 220 degrees (gas mark 7) for about 30 mins. Add the remaining cheese to the tops.

Once cooked dust the tops with smoked pimenton

Other ingredients can be used instead of the bacon (eg tuna and sweetcorn) but always include the cheese.

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BUY THIS RECIPES INGREDIENTS


  • Black Peppercorns, Ground

    £1.95
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  • Pimenton Picante, Smoked (Smoked Paprika)

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