Refilled potato skins with bacon, broccoli, soft cheese and spring onions.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 85 minutes
    • British
    • Gluten Free

    Broccoli Stuffed Jacket Potatoes

    Recipe Information

    Ingredients
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    4 Baking Potatoes

    100g Bacon Lardons

    180g Leftover Cooked Broccoli, roughly chopped

    120g Soft Cheese

    75g Cheddar, grated

    2 Spring Onions, finely chopped

    20g Butter

    Pinch of Salt

    Pinch of Pepper

    Olive Oil

    Method

    Pre-heat the oven to 180°C Fan/Gas Mark 6.

    Wash the potatoes and bake for an hour until crisp on the outside and soft inside.

    In the meantime, fry the bacon lardons in a little olive oil for 5-10 minutes until crispy.

    When the potatoes are cooked, slice in half and scoop out the middle.

    In a mixing bowl, mix together the potato, broccoli, soft cheese, butter, seasoning and spring onions.

    Re-fill the potato skins with the potato broccoli mixture then sprinkle over the grated cheddar.

    Bake for 20-25 minutes until golden and serve immediately.

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