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Servings 4
Calories 522 kcal
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins

Ingredients
 

  • 4 large baking potatoes
  • 6 rashers streaky British dry cured bacon, chopped into small pieces
  • 1 onion peeled, peeled and roughly chopped
  • 2 tbsp vegetable oil
  • melted butter
  • salt and freshly ground black pepper, freshly ground

Instructions
 

  • Pre-heat the oven to 220C, Gas 7.
  • Wash the potatoes well, score around them lengthways just through the skin with a sharp knife (this stops them sometimes exploding in the oven) and place in the oven, cook for 1 hour or until soft and with crunchy skins.
  • Meanwhile, heat a saucepan, add the bacon and cook over low heat without any oil until crispy. There will be enough fat in the bacon to cook in.
  • Remove the bacon from the pan with a spoon. Add chopped onion and vegetable oil cook for a further 10 minutes until soft and slightly browned.
  • Then add the onion back to the bacon and stir well.
  • Remove the potatoes from the oven cut in half lengthways. Spoon the hot potato into a bowl. Keep the skins intact.
  • Add the bacon and onions to the potatoes with a little salt and pepper and mix carefully, do not puree.
  • Spoon the mixture back into the shells piling nice and high.
  • Spoon over a little melted butter and more black pepper. Return to the oven or grill until lightly browned.
  • That's it simple, but really great to eat, all you need really is a little brown sauce for a good TV dinner.
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Nutrition Facts
Tess Vickery's Baked Spuds
Amount per Serving
Calories
522
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
67
mg
22
%
Sodium
 
389
mg
17
%
Potassium
 
979
mg
28
%
Carbohydrates
 
41
g
14
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bacon, potato
Course Potato
Cuisine Autumn, Bonfire Night, ITV This Morning
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