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Extra Cheesy Bacon Stuffed Potatoes with Spring Onion and Soured Cream | Perfect for sharing

The sun is shining and BBQ season is here! These twice-baked jacket potatoes are stuffed with Cheddar, Red Leicester, bacon lardons and soured cream. Topped with spring onions and even more cheese, they are a deliciously indulgent addition to any BBQ. And they're just as tasty inside if the rain clouds appear!

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sides-bites
Prep: 50 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 2 baking potatoes
  • 90 gr british smoked bacon lardons
  • 30 gr mature cheddar cheese
  • 30 gr red leicester
  • 1 spring onion
  • 75 gr soured cream
  • 2 baking potatoes
  • 90 gr british smoked bacon lardons
  • 30 gr mature cheddar cheese
  • 30 gr red leicester
  • 1 spring onion
  • 75 gr soured cream
  • 2 baking potatoes
  • 90 gr british smoked bacon lardons
  • 30 gr mature cheddar cheese
  • 30 gr red leicester
  • 1 spring onion
  • 75 gr soured cream

Instructions

  1. a) Preheat your oven to 240°C/220°C fan/gas mark 9.
    b) Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper.
    c) When the oven is hot, bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
  2. a) While the potatoes cook, heat a drizzle of oil in a frying pan on medium-high heat.
    b) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. Drain off any excess fat and remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
    c) Grate the Cheddar and Red Leicester, then combine the two together.
    d) Trim and thinly slice the spring onion.
  3. a) Once the potatoes are cooked, put them on a board, cut-side up, and allow to cool for a couple of mins. Meanwhile, preheat your grill to high.
    b) Gently scoop out the potato flesh into a large bowl. Add the soured cream, bacon lardons and half the cheese. Season with salt and pepper, then mix together.
    c) Spoon the creamy bacon mixture back into the potato skins. Pop them back onto the baking tray and sprinkle over the remaining cheese. Grill until the cheese is bubbling and golden, 4-5 mins.
    d) Serve your loaded potatoes with the spring onion sprinkled over.
    Enjoy!