Bacon-stuffed spuds recipe

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20 min


1 hr 50 min

These beautiful soft and fluffy bacon stuffed spuds are the perfect comfort food for a midweek dinner. Although they do take a while, most of the time is for the cooking of the potatoes and you can just pop them in the oven and do something else for an hour or so.


  • 4 baking potatoes, large
  • 1 large onion, very finely sliced
  • 2 garlic cloves, very finely sliced
  • 4 rashers of smoked streaky bacon
  • 1 leek
  • 1 red pepper, diced
  • 1 head of broccoli
  • 100g of mature cheddar
  • 2tbsp of olive oil
  • 3 pinches of salt
  • 1 pinch of black pepper


  • Preheat the oven to 180°C/356°F/Gas Mark 4

  • Wash the potatoes and prick holes all over using a fork. Season with salt and rub in olive oil

  • Bake the potatoes on a baking tray for 1 ½ hours (or until cooked through or crispy)

  • Cut the broccoli into small florets and cook for 3 minutes in salted boiling water. Strain and plunge into iced water, and leave in for 5 minutes to cool

  • In a non-stick pan, warm a tablespoon of olive oil over a medium heat. Cut the bacon roughly into 2cm squares then fry until it just begins to crisp

  • To the pan, add the onion, garlic and pepper. Cook for 10 minutes on a low heat until they just start to colour. Switch the heat off and add the broccoli to the pan, and then set aside

  • Take the potatoes out of the oven and allow to cool before cutting in half lengthways. Scoop the potato flesh into a bowl, ensuring you leave the skin intact

  • Mash the potato with a fork, and then add the bacon, onion, garlic and pepper. Season with salt and pepper to taste and then pile the mixture into the potato skins

  • Wash the leeks before splitting lengthways and shredding finely. Place on top of the potatoes and grate cheese over them

  • Bake the filled potato skins for 20 minutes in the oven, until the cheese is golden and the leeks start browning. Serve straight away

Top tip for making Bacon-stuffed spuds

Swap the bacon for other vegetables like sweet corn for a vegetarian dish

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