Bonfire Night baked potatoes

Bonfire Night baked potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
550
protein
21g
carbs
39g
fat
36g
saturates
18g
fibre
3g
sugar
4g
salt
2.58g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, November 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
J1Star's picture

We tried this with gruyere and was quite yummy. I recommend a mix of Gruyere and cheddar at the ratio of 2:1 for good flavour. Also I believe this would taste nicer with chives as opposed to parsley. Overall, a very delicious and potentially healthy (grilled bacon, no double cream) meal.

lisamcd's picture

Absolutely delicious. I made these for my family one of whom is a very fussy eatter. Both my kids wont eat bacon nor fried onions but still i made it to the exact recipe and all four plates where clean and they wanted more :)
This is definetly going to be a regular. Thank you so much

aureliecjohnson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These potatoes are so satisfying especially on a cold day... You can put any cheese you want really. Even blue cheese works!

willsyk's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this as a saturday dinner - very delicious, despite the kids not liking the onion in it; but a slightly convoluted recipe for what you actually have which is cheese and onion baked potatoes with bacon. Glad i tried it though, but it's something i would only make for myself and my husband as everyone was hungry again quite quickly afterwards.

marilynwork's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Sorry fairycakey but if you don't like the fat and calorie content in the recipe then either don't make it or simply change it. There is certainly no need to police the rest of us regarding it. We are more than capable of making our own mind up regarding this and if we wish to follow the recipe exactly then that is our choice.

yvonneshula's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My family and I really enjoyed these. Slightly made it healthier by using creme fraiche instead. Would also suggest a 1/2 portion wouldn't be so naughty if one was slimming.

fordnats's picture

Pretty much the same as mine, I tend to dry-fry the bacon, then add in spring onions to the bacon juices, pour all in to the 'mash' with chives, add butter and a liberal drenching of semi-skimmed milk..

louisemcdermott10's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is gorgeous, even my boyfriend who is not a fan of "boring" jacket potatoes loved it!

sensana's picture
  • 1
  • 2
  • 3
  • 4
  • 5

these were so good, should have made more :)

lesleyjoyce's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are amazing!!! love them!

jkhope94's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!! :)

misshellokitty76's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A great recipie. Will definatley make it again.

misshellokitty76's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A great recipie. Will definatley make it again.

misshellokitty76's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A great recipie. Will definatley make it again.

lfarrow's picture

Yum yum. Added a leek and celery too.

jweg1210's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

nemlahand's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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...

domingal's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

amyratty's picture

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

sidburygate's picture

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.

Pages

Questions

Tips