zoom Loaded baked potatoes

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    Loaded baked potatoes

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    Loaded baked potatoes

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 1 hour 15 minutes
    • Total time: 1 hour 25 minutes

    Serves: 4


    4 large baking potatoes
    1 tbsp olive oil
    200g smoked bacon lardons
    1 bunch salad onions, trimmed and finely sliced
    15g unsalted butter
    100ml soured cream
    2 tbsp snipped chives
    100g mature cheddar cheese, grated


    1. Preheat the oven to 200°C, gas mark 6. Prick the potatoes with a fork, brush with the oil, season and place directly on the top shelf of the oven. Bake for 1 hour, until the skin is crisp and the flesh is soft to the point of a knife.

    2. Meanwhile, put the lardons in a cold, dry frying pan over a low heat. Cook very slowly for 10 minutes, until the fat begins to run. Turn the heat up to medium, then after 1 minute add the salad onion and cook, stirring occasionally, for 5 minutes more, until the lardons have turned golden and crisp. Drain on kitchen paper.

    3. Once the potatoes are cooked, hold them with a tea towel, halve lengthways and scoop out most of the flesh, reserving the sturdy shell left behind. Roughly mash the flesh in a bowl with the butter and soured cream, the crisp bacon mixture, ½ the chives and just under 2/3 of the grated cheese. Season and spoon back into the upturned potato skins. Put on a baking sheet.

    4. Scatter with the remaining grated cheese. Return to the oven for a further 15 minutes, until golden. Sprinkle over the remaining chives before serving.

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    This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue


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