Description
Enjoy this comforting Bonfire Night baked potatoes recipe featuring crispy potato skins filled with a creamy blend of buttery potato, caramelized onions, smoked bacon, and melting Reblochon, Raclette, or Gruyère cheese, finished off with fresh parsley for a flavorful and hearty treat perfect for cozy gatherings.
Ingredients
Scale
Potatoes and Toppings
- 4 medium baking potatoes
- 2 tbsp olive oil, divided
- 25g butter, divided
- 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), divided
- Chopped parsley, to serve
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Prepare and bake the potatoes: Heat your oven to 200C (180C fan)/gas mark 6. Prick the potatoes all over with a fork to prevent bursting, then rub them with half the olive oil, sea salt, and black pepper. Arrange them on a baking tray and bake for about 1 hour 15 minutes, until the skins are crisp and the insides are tender when tested with a skewer.
- Cook the onions: While the potatoes bake, heat the remaining olive oil and half the butter in a frying pan over medium heat. Add the finely sliced onion and gently cook for 15-20 minutes until softened and golden, stirring occasionally to avoid burning. Once done, remove the onions from the pan and set aside.
- Fry the bacon: In the same pan, add the chopped smoked streaky bacon and fry until just crisp. Use a slotted spoon to remove the bacon and place it on kitchen paper to drain excess fat.
- Scoop and mash potatoes: When the potatoes are cool enough to handle, halve each potato lengthways. Carefully scoop out most of the soft potato flesh into a bowl, leaving a thin layer of potato inside the skins so they hold their shape. Discard or save the skins if desired.
- Combine filling ingredients: Mash the scooped potato with the remaining butter and double cream until smooth and creamy. Season with salt and freshly ground black pepper to taste. Fold in the cooked onions, crispy bacon, three-quarters of the mixed cheese, and half of the chopped parsley until evenly combined.
- Refill and bake again: Spoon the creamy potato mixture back into the potato skins, piling it up nicely. Sprinkle the remaining cheese on top. Place them back on the baking tray and return to the oven for 10-15 minutes, or until the cheese topping is melted and golden brown.
- Garnish and serve: Remove from the oven, sprinkle with the remaining chopped parsley, and serve hot. For a complete meal, accompany with a sharply dressed crisp salad if desired.
Notes
- You can choose your preferred melting cheese, such as Reblochon, Raclette, or Gruyère, or a mix for best flavor.
- Make sure to prick the potatoes well before baking to avoid bursting.
- Be careful when handling the hot potatoes after baking; let them cool slightly for easier handling.
- Double cream adds richness, but you can substitute with single cream or crème fraîche if preferred.
- Try adding herbs like thyme or chives to the potato filling for additional flavor variations.
- These stuffed baked potatoes pair perfectly with a fresh green salad dressed with a zesty vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Keywords: baked potatoes, stuffed potatoes, Bonfire Night recipe, cheese stuffed potatoes, smoky bacon, caramelized onions, Reblochon cheese
