Christmas Dinner-Stuffed Baked potato
Your festive feast in one chunky spud
You know when you’ve got Christmas leftovers staring at you, and you’re like, what on earth am I gonna do with all this turkey? Fear not, because I’ve got you covered with the ultimate solution: the Turkey Loaded Jacket Potato. Think of it as the glorious love child of your holiday roast and a comfort food classic. Crispy potato skins, fluffy insides, and a hearty topping of all the good stuff.
A jacket potato with a holiday makeover
This isn’t your standard “chuck some beans and cheese on top” jacket potato (although I’m fully team beans-and-cheese most days). This baby is next-level. It takes everything we adore about Christmas dinner. What’s even better? It’s ridiculously easy to make. After the chaos of Christmas cooking, you deserve a break. With this recipe, you can repurpose those leftovers into something exciting without breaking a sweat. Plus, it’s a total crowd-pleaser. Whether it’s Boxing Day or a lazy weekend after Christmas, these loaded jackets are a guaranteed hit with the fam. I also like to serve this with my brussel sprout remoulade (as seen on Saturday Kitchen bab!) to add lots of extra delicious flavour.
A Leftovers Recipe You’ll Actually Be Excited About
The best thing about this recipe is how flexible it is. No turkey? No worries—use shredded chicken or even ham. Got extra bits lying around? Chuck that on too. This is your chance to get creative with whatever’s hanging around in the fridge and turn it into something seriously satisfying. So really, you could probs ignore most of this recipe if you really wanted to. I just like to add a good stuffing. Oo-er.
Christmas Dinner-Stuffed Baked potato
By Poppy Cooks
https://www.poppycooks.com/recipes/christmas-dinner-stuffed-backet-potato/
Ingredients
- 2 large Maris Piper potatoes
- 7 rashers smoked streaky bacon, cooked and crispy
- 85g sage and onion stuffing mix (or use leftover stuffing if you have it!)
- 20g butter, plus a little extra
- 1 heaped tbsp cream cheese
- 100g mixed grated mozzarella and cheddar
- 75g sour cream
- Handful leftover turkey
- Cranberry sauce
- Olive oil, salt and pepper
Metric
Imperial
Instructions
- Preheat the oven to 180ºc fan/200ºc/350ºf. Prick your potatoes all over with a fork and drizzle with olive oil. Season generously with salt, then get into the oven, straight on the rack, for 50 minutes, or until soft all the way through.
- Toss the butter in with the stuffing mix and pour over enough boiling water to just cover. Leave to rehydrate for 5 minutes until soft, then tip into an oven safe dish and bake in the oven for 25-30 minutes until golden brown on top. If you're using leftover stuffing, you can skip this step!
- In a mixing bowl, beat together the sour cream, cream cheese, grated cheeses. Chop up the bacon and mix half of it through the cheese mix, reserving the other half for later. Slice the potatoes down the middle about halfway through and use a spoon to scoop out the soft middles. Mix the potato flesh into the cheesy bacon filling, then spoon it all back into the potatoes. Turn the oven up to 200ºc fan/220ºc/400ºf.
- Place the potatoes onto a baking tray and bake in the oven for 10 minutes until the cheese starts to turn golden. Shred up the turkey and sprinkle over the potatoes when they come out of the oven. Scoop over a few dollops of cranberry sauce, then pop back into the oven for another 5 minutes.
- When the spuds come out of the oven, scatter over the remaining chopped bacon and serve up with a side salad. I like to serve with a brussel sprout remoulade on the side for ultimate crunch and festive flavours.