Dinner

Bonfire Night Baked Potatoes with Bacon, Onion, and Melting Cheese Recipe

ByJack Voss November 9, 2025November 9, 2025

Introduction

Bonfire Night baked potatoes are a comforting and indulgent treat perfect for chilly evenings. Crispy on the outside and loaded with a creamy, cheesy filling mixed with smoky bacon and caramelized onions, they make a satisfying meal or side dish.

Seven stuffed potato halves are arranged in a metal tray on a white marbled surface. Each potato has three distinct layers: the bottom is a roasted brown skin shell, filled with a smooth, creamy yellow mashed potato layer mixed with small red bits of bacon, topped by a melted, slightly browned cheese layer with green chopped herbs sprinkled on top. A metal spatula lifts the potato on the top left. The overall look is golden, creamy, and fresh. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium baking potatoes
2 tbsp olive oil
25g butter
1 large onion, finely sliced
6 slices smoked streaky bacon, chopped
2 tbsp double cream
200g mixed good melting cheese, such as Reblochon, Raclette or Gruyère
Chopped parsley, to serve

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Prick the potatoes all over with a fork, then rub them with half the olive oil, sea salt, and black pepper. Place them on a baking tray and bake for about 1 hour 15 minutes, until the skins are crisp and the potatoes are tender when pierced.
Step 2: While the potatoes bake, heat the remaining oil and half the butter in a frying pan. Add the sliced onion and cook gently for 15–20 minutes until softened and golden. Remove the onions and set aside.
Step 3: In the same pan, add the chopped bacon and fry until just crisp. Use a slotted spoon to remove the bacon and drain on kitchen paper.
Step 4: Once the potatoes are cool enough to handle, halve them lengthways. Carefully scoop out most of the potato flesh into a bowl, leaving a thin layer attached to the skins to keep their shape.
Step 5: Add the remaining butter and double cream to the potato flesh. Crush gently and season with salt and pepper. Fold in the cooked onion, bacon, three-quarters of the cheese, and half the chopped parsley.
Step 6: Spoon the mixture back into the potato skins, then top each with the remaining cheese. Return the filled potatoes to the baking tray and bake for 10–15 minutes until the cheese melts and turns golden.
Step 7: Sprinkle with the remaining parsley before serving. These baked potatoes are delicious on their own or served with a crisp, dressed salad.

Tips & Variations

For extra smoky flavor, try adding a pinch of smoked paprika to the filling.
Use any good melting cheese you prefer; cheddar or mozzarella also work well.
To make it vegetarian, omit the bacon and increase the cheese and onions.
Keep the potato skins intact by scooping carefully with a spoon to avoid tearing.

Storage

Store leftover baked potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (160°C fan) until heated through and the cheese is melted again. Avoid microwaving to keep the skins crispy.