Bubble and squeak jacket potatoes

Bubble and squeak jacket potatoes
  • Serves icon Serves 8
  • Time icon Takes 25 minutes to make, 1 hour 10 minutes to cook

Turn a boring baked potato into a midweek treat using leftover brussels sprouts and crispy streaky bacon pieces.

Nutrition: per serving

Calories
288kcals
Fat
15.1g (8.8g saturated)
Protein
6.8g
Carbohydrates
33.2g (1.8g sugars)
Salt
0.5g
Calories
288kcals
Fat
15.1g (8.8g saturated)
Protein
6.8g
Carbohydrates
33.2g (1.8g sugars)
Salt
0.5g

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

Method

  1. 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.
  2. 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.
  3. Spoon the filling back into the skins and sprinkle over the remaining cheese. Return to the oven for 10 minutes until heated through.

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