Bonfire Night baked potatoes

Bonfire Night baked potatoes

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(36 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 potatoes
  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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15th Nov, 2016
These were gorgeous, I had no cream so I used creme fraiche and it was great.
jemi johuni
10th Nov, 2016
6th Nov, 2016
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
3rd Jun, 2016
Delicious.cooked it to go with barbeque.will be making it again everyone loved it.
10th Aug, 2015
Delicious. Have made this a few times now, always turn out great.
8th Nov, 2013
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.
27th Aug, 2013
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
20th Jan, 2013
These potatoes are so satisfying especially on a cold day... You can put any cheese you want really. Even blue cheese works!
19th Jan, 2013
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.
3rd Dec, 2012
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.


Lucy Howell's picture
Lucy Howell
26th Oct, 2019
What do people serve with these usually!? Struggling for inspiration.
goodfoodteam's picture
2nd Nov, 2019
Thanks for your question. We have a whole selection of Bonfire Night recipes here: If you're looking for something specifically to go with the jackets, you could try this sausage and bean bake:
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