• 8 medium-large potatoes
  • 1/2 punnet oyster/button mushrooms
  • 4 rashers of bacon
  • 2 cloves garlic, finely chopped
  • 150g cheddar cheese, grated
Potatoes are fantastic! I know I’ve said this already but I just love the way they are so versatile. You really can’t get bored of eating them because there are just so many ways you can prepare them. These jacket potatoes are absolutely yum. I love the way the potatoes are mushy and delicate in your mouth, then the awesome flavour from the mushroom, the crunchiness from the bacon and the awesome, stretchy, gooey-ness from the cheese 😀 . Absolute fireworks in your mouth! I also enjoy jacket potatoes because cooking them with the skin on adds to the nutrition of the potato which you sometimes lose when you peel the potato too deep! Okay, so let’s get to it.

PS: If you don’t like bacon you can substitute it with chicken breast. Cut it up into small cubes and season with your favourite spices. Fry it until it’s cooked through and follow through the rest of the recipe.

Resources/Equipment You Will Need

  • Oven tray
  • Chopping board
  • Sharp knife
  • Frying pan
  • Slotted spoon

Quick Instructions

  1. Get your ingredients together.
  2. Line your oven tray with foil paper and lightly grease it with oil. Put your potatoes on the lined oven tray. Pierce each potato with a fork all around so as to avoid steam build-up during the cooking process. Put in the oven on grill-bake @ 180 degrees Celsius/350 degrees F for 60 min or until the potatoes are tender to the touch or can easily pierced by a toothpick.
  3. As the potatoes are the oven, begin preparing your topping. Heat pan and add the bacon rashers. (No need to add oil, the bacon will cook in it’s own fat) Fry the bacon until it’s almost crispy. Using the slotted spoon, remove the bacon from the pan, leaving its oil in there. Wait for it to cool then chop/break it up into small bits.
  4. In the same pan, add garlic and the chopped mushrooms. Season with a little salt and pepper and fry until tender and cooked through (about 5 min). Return the cooked bacon bits into the pan and mix them up with the mushroom. Remove from the heat and set aside.Return the cooked bacon bits into the pan and mix them up with the mushroom. Remove from the heat and set aside.
  5. When the potatoes are done, whilst they are still hot,cut horizontal and vertical slits into them, taking care not to cut them all the way through as well as not to get burnt!
  6. Put a final topping of the grated cheddar cheese. Put back in the oven for another 10 min or until the cheese melts.


Pictorial Detailed Instructions

Step 1

Get your ingredients together.

 

Step-2

Line your oven tray with foil paper and lightly grease it with oil. Put your potatoes on the lined oven tray. Pierce each potato with a fork all around so as to avoid steam build-up during the cooking process. Put in the oven on grill-bake @ 180 degrees Celsius/350 degrees F for 60 min or until the potatoes are tender to the touch or can easily pierced by a toothpick.

 

Step-3

As the potatoes are the oven, begin preparing your topping. Heat pan and add the bacon rashers. (No need to add oil, the bacon will cook in it’s own fat) Fry the bacon until it’s almost crispy. Using the slotted spoon, remove the bacon from the pan, leaving its oil in there. Wait for it to cool then chop/break it up into small bits.

 

Step-4

In the same pan, add garlic and the chopped mushrooms. Season with a little salt and pepper and fry until tender and cooked through (about 5 min). Return the cooked bacon bits into the pan and mix them up with the mushroom. Remove from the heat and set aside.

 

Step-5

When the potatoes are done, whilst they are still hot,cut horizontal and vertical slits into them, taking care not to cut them all the way through as well as not to get burnt!

 

Step-6

Spoon the bacon and mushroom mix into the slits you made on the potatoes.

 

Step-7

Put a final topping of the grated cheddar cheese. Put back in the oven for another 10 min or until the cheese melts.

All the flavors sealed in...

All the flavors sealed in…ready to be served

Serve with your preferred meat and vegetables. Anything from beef, chicken and pork will do for the meat. A lovely salad if it’s a hot day or a warm vegetable mix if it’s a cold day.



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