Jo Pratt's Bonfire Jackets

Bonfire jacket potato recipe
Prep in Prep in:
15 mins
Cook in Cook in:
30 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 354
Fat 4.7g 7%
Saturated Fat 1.9g 10%
Total Sugars 7.2g 9%
Salt 1.5g 25%

Method

This is a delicious twist on a normal jacket potato recipe and it is absolute perfection!

  1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Prick the potatoes several times with a fork and microwave on HIGH (900W) for 8-10 minutes, then finish in the oven for 20 minutes until they are cooked through and the skins are crispy.
  2. When the potatoes are near the end of cooking, put the bacon on a wire rack over a baking tray and return to the oven to cook for 10-12 minutes until golden. Remove and cut into small pieces.
  3. Cut the potatoes in half and scoop out the flesh and transfer into a large bowl. Gently mix in the bacon pieces, half of the cheese, kidney beans, spring onions and ½ teaspoon smoked paprika to taste. Add more paprika for a stronger, smokier flavour. Spoon back into the potato skins and scatter over the remaining cheese.
  4. Cover and chill in the fridge if serving later, or if serving straight away, preheat the grill to HIGH.
  5. Sit the filled potatoes on a baking sheet and cook under the grill for about 5 minutes until the cheese has melted. If you cooking from chilled, increase the cooking time by a few minutes, making sure the potatoes are piping hot.

 

Ingredients

4 large Fluffy potatoes (such as Maris Piper or King Edward)

6 rashers lean back bacon

75g mature Cheddar cheese, grated

1x 400g can of kidney beans, drained

4 spring onions, chopped

½-1 teaspoon smoked paprika

75g sweetcorn (optional)

4 large Fluffy potatoes (such as Maris Piper or King Edward) 6 rashers lean back bacon 75g mature Cheddar cheese, grated 1x 400g can of kidney beans, drained 4 spring onions, chopped ½-1 teaspoon smoked paprika 75g sweetcorn (optional)

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