Garlic star-crossed potato with bacon
We all love a proper good stuffing, don’t we?! Especially a meaty one x
Congrats btw, you’ve made it to Day 6 of my 24 Days of Christmas Potatoes and this bacon and garlic cheesy stuffed jacket potato is the perfect lunch for a cold and blustery day… and I’m subtly calling it THE TRIPLE BAKED CHRISTMAS POTATO. The crunchy bacon bits on top of that oozy and garlicky cheese mix makes my mouth water every time. It’s so hearty and delicious that I more or less live on these carby babies throughout the winter months. By April I’m basically 90% potato.
The reason I decided to do a jacket potato is because they’re such an underrated meal. They’re filling, easy to make and pretty cost effective, unless you’re Cathy Hilton and serve yours with caviar. I’m more of a beans and cheese kinda gal than caviar and foie gras tbh.
More jacket inspo
So if you feel it’s about time to reignite your love for the iconic jacket potato, here’s a few recipes for you to try out:
Salt baked jacket – THE spud to try if you’ve got time on your side and love a softer skin. It’s slightly extra, but it’s worth the added effort.
Chorizo and cream cheese jacket – What more can I say? It’s a lil spicy and a lot creamy.
Star crossed garlic jacket – This jacket went viral for good reason, it’s absolutely oozing with garlicky goodness and should probs be enjoyed alone.
Festive jacket skins – had to throw in a cheeky festive number as it is December after all. Jacket skins may feel a bit retro but they need a resurgence and that’s gonna be my next challenge.
If there’s a filling you wanna see and an ingredient you think would make an amazing addition to a baked potato, DM me and I may just give it a go. Be as controversial as you like because I personally love a bit of prawn mayo on my jacket so I’ll try anything.
Ingredients
- 2 large Maris Piper potatoes, washed
- 4 slices of smoked streaky bacon
- 1 tsp dijon mustard (optional)
- 75g garlic and herb soft cheese
- 2 cloves garlic, grated
- 75g melted butter
- 1 tsp chopped chives (plus extra to garnish)
- 1 tbsp sour cream/creme fraiche
Method
- Preheat the oven to 200ºc/400ºf. Rub the Maris pipers with oil and season well with salt, then pop on a tray and put into the oven for 60 minutes.
- Meanwhile, thinly slice the bacon and render out the fat in a pan, putting it in cold and allowing it to heat up gradually.
- Pour the bacon (reserve 1 tbsp) and the fat into a bowl and mix in the garlic and herb cheese. Throw in the dijon mustard.
- Cut the top of the potato with 3 slices into a star, then fill the slices with the cheese and bacon mixture.
- Mix the grated garlic with the melted butter, tsp chopped chives and season. Use this to pour all over the potato.
- Return to the oven for 15 minutes to get the cheese molten, then pour over the butter from the tray, sprinkle over the bacon bits, chives and the sour cream and serve.