
These beautiful soft and fluffy bacon stuffed spuds are the perfect comfort food for a midweek dinner. Although they do take a while, most of the time is for the cooking of the potatoes and you can just pop them in the oven and do something else for an hour or so.
Ingredients
- 4 baking potatoes, large
- 1 large onion, very finely sliced
- 2 garlic cloves, very finely sliced
- 4 rashers of smoked streaky bacon
- 1 leek
- 1 red pepper, diced
- 1 head of broccoli
- 100g of mature cheddar
- 2tbsp of olive oil
- 3 pinches of salt
- 1 pinch of black pepper
WEIGHT CONVERTER
Method
- Preheat the oven to 180°C/356°F/Gas Mark 4
- Wash the potatoes and prick holes all over using a fork. Season with salt and rub in olive oil
- Bake the potatoes on a baking tray for 1 ½ hours (or until cooked through or crispy)
- Cut the broccoli into small florets and cook for 3 minutes in salted boiling water. Strain and plunge into iced water, and leave in for 5 minutes to cool
- In a non-stick pan, warm a tablespoon of olive oil over a medium heat. Cut the bacon roughly into 2cm squares then fry until it just begins to crisp
- To the pan, add the onion, garlic and pepper. Cook for 10 minutes on a low heat until they just start to colour. Switch the heat off and add the broccoli to the pan, and then set aside
- Take the potatoes out of the oven and allow to cool before cutting in half lengthways. Scoop the potato flesh into a bowl, ensuring you leave the skin intact
- Mash the potato with a fork, and then add the bacon, onion, garlic and pepper. Season with salt and pepper to taste and then pile the mixture into the potato skins
- Wash the leeks before splitting lengthways and shredding finely. Place on top of the potatoes and grate cheese over them
- Bake the filled potato skins for 20 minutes in the oven, until the cheese is golden and the leeks start browning. Serve straight away
Top Tip for making Bacon-stuffed spuds
Swap the bacon for other vegetables like sweet corn for a vegetarian dish
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