Bonfire Night baked potatoes

Bonfire Night baked potatoes

Transform a basic baked spud with a rich melted cheese topping, inspired by a classic dish from the French Alps

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 30 mins

Method

  1. Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then rub with half the oil, some sea salt and black pepper. Arrange on a baking tray and bake in the oven for about 1 hr 15 mins, until their skins are crisp and they are completely tender when prodded.
  2. Meanwhile, heat the remaining oil and half the butter in a frying pan. Add the onion and gently cook for 15-20 mins until softened and golden. Remove from the pan and set aside, add the chopped bacon and fry until just crisp. Remove using a slotted spoon and place on kitchen paper.
  3. Halve each potato lengthways (watch out, they will be hot), then scoop out most of the potato into a bowl, leaving a potato skin shell with a thin layer of potato. In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and pepper. Fold through the onion, bacon, three-quarters of the cheeses and half the parsley. Spoon back into the potato shells and top with the remaining cheese. Transfer to the baking tray and return to the oven for 10-15 mins, until melting and golden. Sprinkle with the remaining parsley and serve with a sharply dressed crisp salad, if you like.

PER SERVING

550 kcalories, protein 21.0g, carbohydrate 39.0g, fat 36.0 g, saturated fat 18.0g, fibre 3.0g, sugar 4.0g, salt 2.58 g

Recipe from Good Food magazine, November 2011.

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Latest comments and suggestions

Results 1-20

  • Binder photo KatyCooks

    04 November 2011

    KatyCooks rated and commented on this recipe

    4 stars

    Simple to do and delicious.

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  • Binder photo Fairycakey

    04 November 2011

    Fairycakey commented on this recipe

    Who'd have thought you can add that much fat & calories to the humbled baked potato? Oil, butter, double cream AND cheese?!!?

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  • Binder photo Cherry ontop

    04 November 2011

    Cherry ontop rated and commented on this recipe

    5 stars

    I didn't use the oil, only half the butter, creme fraiche instead of cream and no bacon as we were having them with roast pork but all the cheese. Hope it reduced the calories but they were still lovely :-))))

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  • Binder photo Nex

    05 November 2011

    Nex commented on this recipe

    looks lovely. gonna try.

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  • Binder photo andrene

    05 November 2011

    andrene rated and commented on this recipe

    5 stars

    Really yummy.

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  • Binder photo whitechoco84

    05 November 2011

    whitechoco84 commented on this recipe

    Instead of cream I'm going to use half fat creme fraiche and I think chives would also be yummy...

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  • Binder photo sidburygate

    05 November 2011

    sidburygate commented on this recipe

    I've often done this as either accompaniment or main dish, the cream & butter aren't necessary & you can even leave out the bacon & it's still good. Was the first thing I made in school cookery lesson(nearly 50 years ago) & we put grated carrot in(which seemed odd) but was very tasty.

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  • Binder photo amyratty

    05 November 2011

    amyratty commented on this recipe

    Do we think sliced leeks would be nice instead of/as well as onions?

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  • Binder photo domingal

    06 November 2011

    domingal rated and commented on this recipe

    4 stars

    Made with spring onions and not so much butter. High in fat but lovely as a treat with a fresh salad and olives. Well enjoyed lunch

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  • Binder photo YumYums

    06 November 2011

    YumYums rated and commented on this recipe

    5 stars

    Instead if baking i cooked the potatoes in the microwave for 10 minutes after halfving them.... Sccop all out added cheese, chorizo, spring onions milk and cream cheese....mixed it all...put them back in the emtpy shells and baked under golden brown on top...beautiful...

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  • Binder photo Four Candles

    06 November 2011

    Four Candles rated and commented on this recipe

    5 stars

    Left out the cream, used half fat butter and cheese.. was still gorgeously indulgent tasting. And had it on actual bonfire night, which obviously made it taste even better!

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  • Binder photo cal

    07 November 2011

    cal rated this recipe

    5 stars

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  • Binder photo Leanne Farrow

    07 November 2011

    Leanne Farrow commented on this recipe

    Yum yum. Added a leek and celery too.

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  • Binder photo misskitty

    08 November 2011

    misskitty rated and commented on this recipe

    5 stars

    A great recipie. Will definatley make it again.

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  • Binder photo misskitty

    08 November 2011

    misskitty commented on this recipe

    A great recipie. Will definatley make it again.

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  • Binder photo misskitty

    08 November 2011

    misskitty commented on this recipe

    A great recipie. Will definatley make it again.

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  • Binder photo AlexaMJones

    24 November 2011

    AlexaMJones rated this recipe

    5 stars

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  • Binder photo Jessica H

    02 December 2011

    Jessica H rated and commented on this recipe

    5 stars

    Was SO good on bonfire night. Served it with some chicken breasts and peas - simple, but such comfy, warming food for winter time. Going to make it again tonight!! :)

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  • Binder photo Lesley Joyce

    03 February 2012

    Lesley Joyce rated and commented on this recipe

    5 stars

    These are amazing!!! love them!

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  • Binder photo Sensana

    18 June 2012

    Sensana rated and commented on this recipe

    5 stars

    these were so good, should have made more :)

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 30 mins

Ingredients

  • 4 medium baking potatoes
  • 2 tbsp olive oil
  • 25g butter
  • 1 large onion , finely sliced
  • 6 slices smoked streaky bacon , chopped
  • 2 tbsp double cream
  • 200g mixed good melting cheese, such as Reblochon, Raclette or Gruyère
  • chopped parsley , to serve
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PER SERVING

550 kcalories, protein 21.0g, carbohydrate 39.0g, fat 36.0 g, saturated fat 18.0g, fibre 3.0g, sugar 4.0g, salt 2.58 g

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