Bacon-stuffed Cheesy Jacket
I’m here to defend the jacket potato. I’ve had enough of people telling me it’s the worst potato dish and that it’s “boring”. I could cry about it into my pillow at night but instead I’ve decided to flood my website with absolutely delicious jacket potato recipes in the hope I’ll convert the haters. So here’s a bacon-y sour cream one to get you started.
This spud is super creamy, crispy, salty and an absolute classic. Plus, it’s got bacon. I’ve taken your standard beans and cheese, tuna mayo and coleslaw spud and upgraded it big time. I’m that invested in jacket potatoes, that I even ventured out to Tamworth to visit the famous ‘Spud Man’. Unfortunately for me, I underestimated his popularity and turned up at 1:3opm to find myself staring at a “sold out” sign with not a hot, buttery spud in sight. It was truly heartbreaking but I haven’t given up. You’ll find me there next week at 8am, first in line with a hot flask of coffee, snacks and a camping chair. Until then, use this website for your potato inspo and indulge in all those tasty carbs.
If you want to elevate this jacket ever further, add some flavours to your sour cream. Whack in a chopped jalapeño or red chilli to add some spice or a dash of maple syrup for sweetness. Swap out the bacon for some pulled chicken breast smothered in buffalo sauce for the ultimate sporting snack. For some reason I envision eating this potato whilst watching the footy, but I’m sure it’s just as good if Emmerdale is on.
If you’re a potato fiend like me, the best potato to use for jacket potato is either a maris piper or king edward. If you’re in the US, a russet works well.
Send me your spuds
Please DM me with your ultimate jacket toppings because I’m going through a jacket potato obsession at the moment and need more. Honestly, name a better lunch, I’ll wait. While I’m waiting, you can find some of my fave recipes in the ‘spud‘ section of my website.
Oh, and I’m sorry to disappoint the people that messaged asking me if I was the potato on The Masked Singer haha. Unfortunately, I don’t think I’m quite well known enough to hit those kind of highs…and I also can’t sing.
Ingredients
- 2 large baking potatoes
- Olive oil, salt and pepper
- 4 rashers streaky bacon
- 2 tbsp sour cream
- 2 spring onions, finely sliced
- Knob of butter per potato
- Handful grated cheddar and mozzarella mix
Method
- Preheat the oven to 200ºc/400ºf. Prick the potato all over with a fork and drizzle with olive oil, then season with salt and pepper and get straight onto the rack in the oven. Cook for 20 minutes then reduce the heat to 180ºc/350ºf and continue to cook for another 20-25 minutes until cooked through.
- Fry the bacon until crispy and chop into small pieces. When the potato is cooked, cut the top into 4 and use a fork to mash up the inside with a knob of butter. Sprinkle on 1/4 of the bacon bits and a handful of cheese, then return to the oven on fan/grill setting to melt the cheese and get it bubbling and delish.
- Top with a big spoonful of sour cream and some more bacon bits, then finish with loads of chopped spring onions.