Bonfire Night baked potatoes

Bonfire Night baked potatoes

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(28 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins


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: per serving

  • kcal550
  • fat36g
  • saturates18g
  • carbs39g
  • sugars4g
  • fibre3g
  • protein21g
  • salt2.58g
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  • 4 medium baking potato
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 slices smoked streaky bacon, chopped
  • 2 tbsp double cream
  • 200g mixed good melting cheese, such as Reblochon, Raclette or Gruyère



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • chopped parsley, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments (31)

shonimarie's picture

These were gorgeous, I had no cream so I used creme fraiche and it was great.

Helix100's picture

Made this recipe for my dad and partner and both loved it even though my partner isn't a fan of jacket potatoes, would make again xx

justina.g's picture

Delicious.cooked it to go with barbeque.will be making it again everyone loved it.

SandyDurack's picture

Delicious. Have made this a few times now, always turn out great.

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

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

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

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

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

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

sensana's picture

these were so good, should have made more :)

lesleyjoyce's picture

These are amazing!!! love them!

jkhope94's picture

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

A great recipie. Will definatley make it again.

misshellokitty76's picture

A great recipie. Will definatley make it again.

misshellokitty76's picture

A great recipie. Will definatley make it again.

lfarrow's picture

Yum yum. Added a leek and celery too.


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