Stuffed jacket potatoes

    1 hour 10 min

    Baked potatoes, with their lovely crisp skins, are extremely nutritious, being high in vitamin C, fibre and potassium.

    53 people made this

    Serves: 4 

    • 4 large potatoes, about 225g (8oz) each, scrubbed
    • Olive oil for greasing
    • Coarse sea salt and black pepper
    • 2 slices lean back bacon, cut into strips
    • 4 spring onions, finely chopped
    • 225g (8oz) low-fat cottage cheese
    • 2 tablespoons finely chopped chives or parsley
    • 2 tablespoons virgin olive oil
    • 1 egg yolk
    • 40g (1½ oz) mature Cheddar cheese, grated

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Heat the oven to 200°C (400°F, gas mark 6). Rub the potato skins all over with some oil and salt. Transfer to a baking sheet and cook for about 50 minutes or until cooked through.
    2. Meanwhile, heat a frying pan and dry-fry the bacon until golden and crispy. Add the spring onions and cook for a further 2 minutes. Set aside.
    3. Prick the potatoes briefly with a fork to let the steam escape. Cut a slice from the longest side of each potato. Scoop the middles into a bowl, leaving enough for the skins to keep some shape. Mash the middles and mix in the bacon and spring onions, cottage cheese, chives, half the oil, the egg yolk, and salt and pepper to taste.
    4. Spoon the potato mixture back into the skins. Sprinkle with Cheddar, drizzle with the remaining oil and return to the oven for 5 minutes or until the cheese is golden. Serve at once with a green salad.

    Nutrients per serving

    Vitamins B6, B12, B1

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    Reviews in English (1)


    We loved these. Here is a tip. Cut the top off in the shape of a rugby ball and reserve the piece cut out. Then scoop out the insides to mash. Replace the cut piece of skin into the bottom of the hollowed out potato and then stuff. The potato will hold it's shape well and the extra piece of potato provides some reinforcement plus there is no waste.  -  06 Feb 2015