Bacon-stuffed spuds recipe

Click to rate
(0 ratings)
Sending your rating
serves: 4
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 1 hr 50 min
  • We earn a commission for products purchased through some links in this article.
  • 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.


    • 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


    • 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

    Click to rate
    (0 ratings)
    Sending your rating

    Related Recipes

    Explore More