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.
