Jazz up your baked jacket potatoes with some crispy smoked bacon and soured cream.
It wasn’t until I went to university that I ever tried a baked potato. Why this simple meal wasn’t part of our childhood diet, I don’t know, but I tell you I fell in love with that humble baked jacket potato when I discovered it at uni. Soured cream and chives were my preferred toppings way back when.
Now, fast forward two (and a half!) decades, and I’m living in Scotland where, (and seriously, why was this not a thing in Canada), I discovered the wonderful world of baked jacket potatoes with hot baked beans and plenty of grated cheddar cheese. My first taste of this would have been at a little corner-cafe called Tatties & Point in Lerwick which used to be open until three in the morning. Those late-night baked potatoes with beans and cheese saved me from many a hangover, I think, after a night out partying in my younger years.
Now, baked potatoes with beans and cheese make a regular appearance in our menu plan. The kids love them, and they’re effortless to make.
When I make baked jacket potatoes I sometimes bake twice as many as I need as it seems a waste to have the oven on for that long for four or five potatoes. That way, the following day’s evening meal is already half prepped. I usually slice up the cold potatoes and fry them until crispy around the edges with black mustard seeds, cumin seeds and loads of butter (serve with plain natural yoghurt or soured cream); a jazzed up version of the home fries I used to devour at the long since closed Vi’s Restaurant in Whycocomagh, Nova Scotia.
Baked jacket potatoes can be as easy as just washing the potato, poking a few holes in it with the tines of a fork and baking in the centre of the oven for an hour or so, but I like to coat mine with a thin layer of solid vegetable fat first, and sprinkle liberally with sea salt flakes.
I think the fat and the salt gives the skin a gorgeous flavour and texture, so when you’re done eating the filling you can use your fingers to pick up the remaining potato skin and scoff, baked bean juices dripping. Most of the goodness of a baked potato is in the skin anyway, didn’t you know.
We did Valentine’s Day this year. My husband, bless his cotton socks, isn’t usually a Valentine’s Day sorta guy, but this year he went all out. He made a homemade New York cheesecake (Nigella Lawson’s recipe, which I ate for breakfast for the three days after Valentine’s Day too!), and he made the most delicious steak (he’s designated steak-cooker in our house as he always does such a fabulous job), and served it with sauteed Tenderstem broccoli and, at my suggestion, some twice-baked potatoes with bacon and soured cream, made with leftover jacket potatoes from the day before.
They were so good that I had to make the recipe again to photograph and share with you.
To make these delicious twice-baked potatoes (and I’ve included the recipe ingredients for smallish sized potatoes – scale up depending on what size spuds you’ve got), simply halve your baked potatoes lengthwise, scoop out the filling leaving a 1/4 inch margin around the edge, mix in your crispy bacon, soured cream, a little cheddar and some chopped spring onion (add butter too, if you want), top with more cheddar cheese and bake in the centre of the oven until golden and crispy.
Easy peasy! Serve with extra soured cream and crispy bacon bits on the side.
All in all, I think you’ll really like these twice-baked potatoes. I confess, they taste good freshly baked but they’re also not bad cold, straight from the fridge, with a little bowlful of soured cream sprinkled with bacon bits on the side. No fork needed.
MORE RECIPES FOR TWICE-BAKED POTATOES
If this recipe isn’t quite what you’re looking for you could try Rebecca’s Welsh Rarebit Loaded Potatoes with Crispy Leeks, or her Loaded Potato Skins. Kavey has a delicious Cheese & Bacon Stuffed Potatoes recipe while Helen’s blogged a Turkey, Ham & Cheese Stuffed Twice Baked Potatoes recipe.
What toppings do you like on your baked potatoes? Do you twice-bake yours? Let me know in the comments!
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 1.5hours |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 1.5hours |
- for the baked potatoes
- 4 small baking potatoes
- vegetable fat
- sea salt
- for the twice-baked potatoes
- 3 rashers smoked thick cut back bacon finely chopped
- 2 tbsp soured cream plus extra to serve
- 1 spring onions finely chopped
- 2 tbsp mature cheddar cheese grated, plus more to top
- 1 tsp butter
- sea salt to taste
- freshly ground black pepper to taste
- 1 tbsp fresh parsely finely chopped, to garnish
|
Ingredients
Servings: servings
Units:
|
- Preheat oven to 200 C/ 180 C fan.
- Using the tines of a fork, poke holes in the baking potatoes. Rub a thin layer of vegetable fat all over the outside of the potato and spinkle with sea salt on all sides.
- Bake directly on the rack in centre of the oven for 45-60 minutes, depending on the size of your potatoes. They will feel soft to the touch when you squeeze them.
- Leave to cool slightly while you prepare the remaining ingredients.
- Heat a non-stick frying pan over a medium-high heat and dry fry the bacon for 5-8 minutes until crispy. Drain on paper towel.
- Halve each cooled baked potato lengthwise and carefully scoop out the insides into a bowl, leaving a 1/4 inch margin next to the skin.
- Place the emptied potato skins onto a baking tray or casserole dish.
- Mash the scooped out potatoes and stir in the butter, soured cream, 2/3 of the crispy bacon, 2 tbsp of the grated cheddar and the chopped spring onion. Season well to taste.
- Spoon the mixture evenly back into the potato skins and top with extra grated cheddar.
- Bake in the centre of the oven for 25-30 minutes, until heated through and the cheese is golden and bubbly.
- Serve with extra soured cream and the remaining bacon.
Food waste prevention tip #1: bake twice as many potatoes as you need one night and save the other half for twice-baked potatoes for the following day.
Food waste prevention tip #2: You can freeze leftover bacon and cook it from frozen. Simply chop off what you need from the frozen bacon and fry. Bacon will keep up for several months in the freezer.
Food waste prevention tip #3: Grated cheddar cheese can be frozen too. Use your frozen cheese in this recipe.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Robert Price says
I love jacket potaties
Leila Benhamida says
Great recipe for this cold winter. S lot of great flavours.
emma white says
oh my I have to have tea and these are making my tummy rumble they look and sound amazing
Via B Design says
*mouth watering* Wow that looks delicious, nothing like a simple baked potato!
Ondo Lady says
Oh that looks so good. I think I will give that a try.
Margaret Gallagher says
One of my all time favourites – always a felight to cook
Starlight and Stories says
These look utterly delicious! I may just have to persuade the Other Half to make me some of these for lunch!
lorraine kirk says
Bookmarked! These look delicious 🙂
CatJStorey says
These look great! Simple and tasty.
Super Busy Mum says
This looks like the ideal comfort food – especially for these cold wintery days!
Angela Geis says
I definitely want to give these a try. Are jacket potatoes similar to a russet potato? I guess you could use just any baking potato. I had to go back and read about the addition of the bean. I’ve never had potatoes with beans before. I see that it’s just a suggestion…it’s one I would like to try.
Katie says
I’m so making this next week! I love jacket potatoes, but this looks better than your average jacket potato with beans and cheese. I think this would be great to serve for lunch one day
Tracey Peach says
Oh wow my mouth is watering! I’m heading for yours for lunch!
Chelsea elizabeth says
Oh this is definitely something I’d choose from a menu. They look and sound delicious and seem fairly easy to make. Definitely saving this for meal planning inspiration
Buffet aan huis says
Wow! This looks amazing delicious. Good recipe, I`m gone make it tonight. Thanks for sharing
Nichola - Globalmouse says
I absolutely love jacket potatoes at this time of year and they just look so creamy…yum!!
Laura Haley says
Twice baked potatoes are the very best. I love them with buckets of sour cream and I think this will be tomorrow’s tea now.
Nawdeeya says
I love twice baked and stuffed potatoes. Your recipe seems simple and easy to follow. I will definitely try this one out.
Cassandra Mayers says
These look really easy to make, I should try them sometime
Jenni says
OMG, these look heavenly! Will be trying these out for sure.
Flora_the_Sweaterist says
I bookmarked this recipe for this is something we must do when I go home to my family! I got an appetite even reading about this dish and looking at the pictures, now I need to try it in real life 🙂
John Milnes says
When ever I see your recipes, they make me hungry looking at them. So much so I want to try them right now. This recipe also looks very simple and easy to make.
Thank you. John M.
Lenka Dvorakova says
I love potatoes, I love bacon and I will try this recipe! Very tasty looking and nice dish.
Mayah Camara says
This sounds and looks like such a fab recipe! I’ll have to switch out the bacon for veggie bacon but still. A great winter warmer!
Kira says
I love a good ol’ jacket potato but I’ve never thought of using them second day. I really want to try this now! Pinning for later 😀
Heidi Roberts says
Three magic words – potatoes, bacon and cheddar! How could these be anything but amazing!!!
Baby Isabella says
We lurve sour cream on jackets! Mmmmm it’s making us hungry – we’ve never thought to double bake potatoes but it’s such a time saving and energy saving idea! Going to try frying them this week x
Lyosha says
The food looks gorgeous! I’m not a fan of ingredients: dislike potato and don’t eat bacon so I can’t fully appreciate it but my eye likes it a lot!
Preet says
These baked potatoes look so delicious, love all the pictures. The stepwise pictures are always so helpful, I need to try this recipe.
Angela Ricardo Bethea says
Twice baked potatoes?> Oh, sounds tasty and delicious. I will absolutely try this kind of recipe. Perfect for a family gathering.
Monique Elise says
I love baked potatoes. They are so delicious and comforting! Great recipe.
Stephanie Jeannot says
I see where I need to come to dinner. This looks like such a delicious meal. I love potatoes. Never thought of twice baking them to come out with that look and I am guessing the texture is great. Yum! Will try making this.
Helen @ family-friends-food.com says
We have jacket potatoes every week! They’re so good with just about anything but egg mayonnaise and smoked salmon is one of my favourites. Next time I’ll definitely bake a few extra and give these twice-baked spuds a go – although without the bacon in our kosher, meat-avoiding kitchen! I’m sure they’ll still be delicious with all that sour cream and cheese. Yum.
Newcastle Family Life says
These look and sound amazing, I really need to try these myself x
Alison Rost says
You simple cannot go wrong with a simple recipe that’s packed with all the good flavors! It’s a comfort food that you can’t live without once you’ve tried it. This recipe is perfect!
Shubhada Bhide says
Oh, my goodness!! These baked potatoes look delicious and really tempting. I will sure give this recipe a try.
Rhian westbury says
I’ve never double baked my potatoes before but I now really need to try this x
Amanda says
I would love to try these, but do you have any other suggestions besides sour cream?
Elizabeth says
I often use plain natural yoghurt in place of soured cream, as it still gives that cooling flavour with a bit of a tangy kick.
Elizabeth O says
Oh wow this looks incredible! I’ve never tried this, but I will be. Looks so delicious
corinne & kirsty says
These look so so good! I had have potatoes in ages and this would be the perfect recipe! I am for sure going to try this!
Yeah Lifestyle says
Oh yum, I love baked potatoes and this recipe looks so delish, I will try to make this for sure.
Kerry Norris says
I’m drooling. I’ve not tried using vegetable fat on them before. Will defo do that. X
Hannah Denton says
Oh they sound lovely! Real great dinner food option for when the girls come over. I’m excited for a little dinner soirée now!
Sarah Bailey says
Oh now these sound absolutely delicious – there is most definitely something about a good baked potato with a nice filling.
Becca Talbot says
Mmmm, this sounds delicious! I love stuffed potato skins like this, because I love the cheesy topping, especially when it goes a bit crunchy. What you could add to this, to make it super crunchy, is a sprinkle of crushed up cheese and onion crisps on the top, mmmmm! x
Dannii says
We love twice baked potatoes – such good comfort food. The sour cream is the best part!
Indu says
I love eating potatoes in each form and baked potatoes are my favorite too. Now I will relish potatoes as your recipe with lot of cheese and sauce to savor
Helen says
Oo delicious! I haven’t had loaded potato skins in such a long time, you’ve reminded me how much I love them 🙂
Mandi says
Why did I read this at lunch time? Now I am starving. These sounds amazing and I must try.
Joanna says
I love jacket potatoes but surprisingly I have never tried to make them myself. I love their crispy skin and the soft inside, which you can fill with so many different things. Such a simple recipe but so delicious!
Ithfifi says
These look SO good! I love all the ingredients and flavous you have used, I am going to book mark this one and try it in the future. Your post has actually made me hungry!!
Emily Leary says
Thank you for sharing. This recipe looks delicious and I like your tip about baking twice as many potatoes as you need one night and save the other half for twice-baked potatoes the following day. Perfect!
Christy says
I absolutely love baked potatoes and this recipe looks amazing. I’ve never put sour cream on potatoes before but I think it’s time to give it a try.
Kara says
Going to give these a go for lunch, they look delicious
kumamonjeng says
I love potato and this look easy to make. I also like how bacon is used as the topping. Can’t wait to try this out soon.
Bethany says
I absolutely loved a filled potato skin, and these look right up my alley, might have to give them a go for lunch today.
Rachel says
Now these I absolutely do need to try. I love Jacket portaotes but have never tried potatoes this way x
Laura Dove says
In a word – WOW!!!! They look absolutely delicious!! I absolutely love this kind of thing, it’s real comfort food! YUM!
Kavita Favelle says
Oh they look delicious and I realise I’ve not made twice baked potatoes in way too long! ❤️