Ultimate Stuffed Baked Potatoes

 

I was cleaning out my refrigerator after Christmas and found a few things that I wanted to use up. Specifically, the end of a bar of sharp cheddar cheese and a packet of Boursin cheese.

When we were growing up, occasionally our mother would make stuffed baked potatoes for us for supper. We loved it when she did. They were nothing complicated.  Her version was very simple.

It was just the baked flesh from the potatoes mashed together with a bit of butter, some milk and some grated onion.  She would stuff this back into the potato skins and bake them for a few minutes longer until they were starting to just gild on the top.   

We were all very happy campers when they were on the menu. They were a rare treat!

 

I also had some spring onions in the refrigerator that I needed to use, and I knew I had cooked bacon in the freezer. I decided to put all of those things together and use them to create a delicious twice baked potato filling.

When we were children, these would have been the ultimate twice baked potato filling for sure. The skins from these potatoes were lovely and crisp and that filling was rich and decadent, but not overly so.  In fact, I thought it was just right.  

The orange cheddar was perhaps a bit garish, but the taste was delicious! Next time I would use a white cheddar.

 

WHAT YOU NEED TO MAKE ULTIMATE STUFFED BAKED POTATOES

A few bits and pieces and Bob's your uncle!! A great side dish has been created!  This is a simple and delicious way to use up the tail ends of things in the refrigerator!

• 2 medium baking potatoes
• 1/2 container of Boursin, herb and garlic cheese (3 ounces/75g)
• 1/4 cup (60g) dairy sour cream
• 3 rashers cooked streaky bacon crumbled
• 2 spring onions, trimmed an chopped
• 1 cup (120g) grated strong cheddar cheese (reserve some to sprinkle on top)
• salt and black pepper to taste

 

My baking potatoes were about the size of my closed fist, so not overly large. You want to use a fluffy floury potato.  One that is good for mashing. Something like a Russet or a Maris Piper.

I had bought some Boursin cheese to use at Christmas and had not used any of it. This was a great way to use some of it. If you don't have Boursin, you could use cream cheese. Just add a bit of garlic and some herbs to make up for it not being Boursin.

I had cooked bacon in the freezer, so I just took some of that out and chopped it up. You could also use ready prepped real bacon bits. 

I use full fat sour cream as it has a lovely consistency and a rich flavor.  

Spring onions are also known as green onions or scallions.  Use the white bits, light green bits and some of the dark green ends.  Wash them well and dry them before using.

I used orange cheddar this time as that is what I had, but I think white cheddar would look better. Use a good strong cheddar with a nice sharp flavor.

 

HOW TO MAKE ULTIMATE STUFFED BAKED POTATOES

These are really quite simple to make.  The initial baking of the potatoes takes the most time.  Once those are done, everything else is a doddle.

Preheat your oven to 400*F/200*C/ gas mark 6. Wash your baking potatoes very well and dry. Prick in several places with a fork.

Place the potatoes into the heated oven, right on the oven racks. Bake for 45 to 60 minutes until cooked through. They should when slightly squeezed. Remove from the oven. Leave to cool until they can be comfortably handled.

 

Cut the potatoes in half lengthwise and scoop out all of the inside flesh, scooping it into a bowl. Mash well with a fork. (Try to keep the potato skins intact.)

Mash in the Boursin cheese and the sour cream, until thoroughly combined. Stir in the crumbled bacon, spring onions and most of the grated cheddar. (If you think the mixture is too thick, you can stir in another TBS of sour cream to loosen it a bit.)

Using a spoon, divide the potato filling evenly between the four potato skins, roughing it up a bit on top with a fork. Sprinkle any reserved cheddar cheese on top.

Return the potatoes to the oven and bake for a further 10 to 15 minutes until heated through and the cheese on top has melted.  Serve hot as a side with your favorite main.

 

Although these were not the most attractive thing when finished, they certainly were delicious.  The filling was nice and fluffy and loaded with delicious flavors.  

I enjoyed one of these with some frozen chicken nuggets (with cherry sauce) and some buttered corn niblets.  If I do these again, (and I am sure I will) I will use white cheddar as I feel that will be more aesthetically pleasing!

 

Are potatoes one of your favorite vegetables?  They are my favorite vegetable and here are a few more delicious ways to prepare them, using baked potatoes as a base! 

CHAMP STUFFED BAKED POTATOES -  Champ is a delicious Irish side dish of potatoes.  Mashed potatoes are mashed together with cream, butter and spring onions. Although not traditional I did add some Irish cheddar to the filling for these.  Crispy skinned, stuffed with champ and baked until golden brown.  Included with a recipe for glazed bacon chops.

CHICKEN & PANCETTA  TOPPED JACKET POTATOES - Crispy skinned jacket potatoes are broken open and topped with a delicious mix of cooked chicken, crispy pancetta, and spinach in a lush and cheesy cream sauce.  A bit more cheddar is popped on top and then they are loaded under the grill until the cheese melts and the filling is bubbling away.  These are a full meal! All you would need is a salad on the side.

Yield: 4 half potatoes

Author: Marie Rayner

Ultimate Stuffed Baked Potatoes

Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M

These are deliciously extravagant. I had some bits and bobs which needed using up in the refrigerator and decided to use then to stuff some jacket potatoes with excellent results. Maybe not the prettiest crayon in the box, but certainly delicious!

Ingredients

• 2 medium baking potatoes
• 1/2 container of Boursin, herb and garlic cheese (3 ounces/75g)
• 1/4 cup (60g) dairy sour cream
• 3 rashers cooked streaky bacon crumbled
• 2 spring onions, trimmed an chopped
• 1 cup (120g) grated strong cheddar cheese (reserve some to sprinkle on top)
• salt and black pepper to taste

Instructions

1. Preheat your oven to 400*F/200*C/ gas mark 6. Wash your baking potatoes very well and dry. Prick in several places with a fork.
2. Place the potatoes into the heated oven, right on the oven racks. Bake for 45 to 60 minutes until cooked through. They should when slightly squeezed. Remove from the oven. Leave to cool until they can be comfortably handled.
3. Cut the potatoes in half lengthwise and scoop out all of the inside flesh, scooping it into a bowl. Mash well with a fork. (Try to keep the potato skins intact.)
4. Mash in the Boursin cheese and the sour cream, until thoroughly combined. Stir in the crumbled bacon, spring onions and most of the grated cheddar. (If you think the mixture is too thick, you can stir in another TBS of sour cream to loosen it a bit.)
5. Using a spoon, divide the potato filling evenly between the four potato skins, roughing it up a bit on top with a fork. Sprinkle any reserved cheddar cheese on top.
6. Return the potatoes to the oven and bake for a further 10 to 15 minutes until heated through and the cheese on top has melted.
7. Serve hot as a side with your favorite main.

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