Twice Baked Potatoes (Stuffed Jacket Potatoes)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon offers a leaner option with less fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray.

Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.

Put potatoes in a bowl, pour over oil and rub onto potatoes. Sprinkle over salt and coat.

Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.

Place bacon in a cold non-stick pan over medium heat. Cook bacon until golden, then drain on paper towels.

Melt butter in a saucepan over medium heat. Add cream and heat until hot, but don’t let it boil.

Turn oven down to 200°C / 390°F (180°C fan).

Allow potatoes to cool enough to handle. Cut in half lengthwise and scoop out potato flesh, leaving a 0.7cm (1/3") thick layer of potato still stuck to skin.

Place potato flesh in a bowl and mash while hot until smooth.

Add half the cheese, most of the bacon, all the green onion, hot cream and butter, salt and pepper. Stir to combine.

Fill potato skins with the mashed potato mixture. Top with remaining cheese.

Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.

Serve immediately, garnish with sour cream, reserved bacon and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens