Bubble and squeak jacket potatoes
- Published: 30 Nov 10
- Updated: 18 Mar 24
Turn a plain baked potato into a midweek treat using leftover brussels sprouts and crispy streaky bacon pieces.
Discover more ways to jazz up your jacket potatoes here.
-
Serves 8
-
Takes 25 minutes to make, 1 hour 10 minutes to cook
Advertisement
Ingredients
- 8 medium floury potatoes
- 200g cream cheese
- 4 spring onions, thinly sliced
- 75g cooked brussels sprouts, shredded
- 50g chopped, crisply fried streaky bacon rashers
- 30g mature Cheddar, finely grated
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 200°C/fan180°C/gas 6. Prick the potatoes with a fork, then rinse and sprinkle over lots of sea salt. Bake on a baking tray for 1 hour until crisp, golden and cooked through.
- Remove from the oven, leaving it on, and use a sharp knife to split the skins in a cross shape and ease open. Scoop out the fluffy cooked potato into a large bowl, keeping the skins as intact as possible. Stir through the cream cheese, spring onions, shredded sprouts, bacon, most of the grated cheese and seasoning.
- Spoon the filling back into the skins and sprinkle over the remaining cheese. Return to the oven for 10 minutes until heated through.
Recipe continues after advertising
Advertisement
- Recipe from December 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 288kcals
- Fat
- 15.1g (8.8g saturated)
- Protein
- 6.8g
- Carbohydrates
- 33.2g (1.8g sugars)
- Salt
- 0.5g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter