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Baked potatoes stuffed with bacon, cheese and chives

Name: Baked potatoes stuffed with bacon, cheese and chives
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 4 baking potatoes (we used king edwards); Sea salt for sprinkling; 100g British free-range bacon lardons; 80g unsalted butter, cubed; 80g grated cheddar, plus an extra 2 tbsp for topping; 4 tbsp soured cream, plus extra to serve; 1 tbsp chopped chives, plus extra to serve

Published: 19 Dec 19
Updated: 23 Oct 24

Easy comfort food doesn’t come in a finer form than a baked potato. Stuff it with bacon, cheese and soured cream and dig in!

Want something a little lighter? Make sure to check out these healthier loaded potato skins.

Easy
November 2019

Test kitchen approved

Serves 4
Hands-on time 30 min, oven time 1 hour

Easy comfort food doesn’t come in a finer form than a baked potato. Stuff it with bacon, cheese and soured cream and dig in!

Want something a little lighter? Make sure to check out these healthier loaded potato skins.

Nutrition: per serving

Calories: 529kcals
Fat: 31.7g (18.5g saturated)
Protein: 14.4g
Carbohydrates: 43.8g (3.4g sugars)
Fibre: 5.3g
Salt: 1.2g

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Ingredients

4 baking potatoes (we used king edwards)
Sea salt for sprinkling
100g British free-range bacon lardons
80g unsalted butter, cubed
80g grated cheddar, plus an extra 2 tbsp for topping
4 tbsp soured cream, plus extra to serve
1 tbsp chopped chives, plus extra to serve

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Method

Heat the oven to 220°C/200°C fan/gas 7. Rinse the potatoes, then sprinkle all over with sea salt. Put the potatoes directly onto the oven shelf and bake for about 1 hour until crisp on the outside and soft inside when tested with a skewer.
Meanwhile, fry the lardons in a non-stick frying pan until crisp.
Once the potatoes are ready, turn the oven to grill, remove the potatoes from the oven and transfer to a baking tray. Slice off the tops (hold the potatoes steady using a clean tea towel), then carefully scoop the soft potato centres into a bowl. Add the butter, 80g cheese and soured cream to the bowl and mix well. Stir in the chives and lardons, then season with salt and pepper to taste. Stuff the cheesy filling back into the potato shells, then top with the extra cheese.