Ingredients

4 x 300g / 10oz potatoes (Sebago, Russet, Maris Piper, or King Edwards)

1 tbsp canola or vegetable oil

1/2 tsp salt

200g / 7oz streaky bacon, chopped into small batons

120g / 8 tbsp unsalted butter

1/3 cup cream (pure, thickened, or heavy)

1 cup cheddar cheese, shredded

3 green onions, finely sliced

1/4 tsp salt

1/4 tsp pepper

1 1/2 tbsp chives, finely chopped (for garnish)

Sour cream (recommended for serving)

Instructions

Step 1: Preheat your oven to 220°C / 430°F (200°C fan). Place a rack on a baking tray if you have one available.

Step 2: Wash, scrub, and dry the potatoes. Prick each potato about 8 times with a fork to allow steam to escape during baking.

Step 3: Put the potatoes in a bowl, drizzle with the oil, and rub it evenly over their skins. Sprinkle with 1/2 tsp salt and rub again to coat as well as possible.

Step 4: Place the potatoes on the rack and bake for 75 minutes, or until a small knife inserted into them meets no resistance.

Step 5: While the potatoes bake, cook the bacon. Place it in a cold non-stick pan over medium heat. As the fat begins to render, raise the heat to high and cook until golden and crisp. Drain on paper towels.

Step 6: In a small saucepan over medium heat, melt the butter. Add the cream and heat until hot but not boiling. Alternatively, warm this mixture gently in the microwave.

Step 7: Reduce the oven temperature to 200°C / 390°F (180°C fan).

Step 8: When the potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out the flesh, leaving about a 0.7cm (1/3 inch) thick layer of potato attached to the skins to keep their shape.

Step 9: Place the scooped potato flesh in a bowl and mash it while still hot until smooth.

Step 10: Stir into the mashed potato half of the shredded cheese, most of the cooked bacon (reserve some for garnish), all the sliced green onions, the warm cream and butter mixture, 1/4 tsp salt, and 1/4 tsp pepper. Mix until well combined.

Step 11: Spoon the potato mixture back into the potato skins, filling them generously. Sprinkle the remaining cheese over the top.

Step 12: Bake the filled potatoes for 20 to 25 minutes, until the cheese melts, turns golden, and bubbles.

Step 13: Serve immediately, garnished with sour cream, the reserved bacon pieces, and chopped chives.

Tips & Variations

Choose starchy potatoes like Russet or Maris Piper for the fluffiest texture.

For extra richness, mix in a little cream cheese or grated Parmesan with the filling.

Vegetarian option: omit bacon and add sautéed mushrooms or roasted vegetables.

Use smoked cheddar or add a pinch of smoked paprika for a deeper flavor.

FAQs

Can I prepare these potatoes ahead of time?

Yes, you can prepare and fill the potatoes, then refrigerate them before baking. Bake them just before serving to ensure the cheese melts nicely and the skins stay crisp.

What can I substitute for bacon?

You can use cooked ham, pancetta, or for a vegetarian version, sautéed mushrooms or caramelized onions make tasty alternatives that add depth of flavor.