How to make baked stuffed potatoes with cheese and bacon

Stuffed potatoes are a great main course. You can fill them as you like but the perfect match is with spreadable cheese and chives!

Baked stuffed potatoes are a must in English pubs. There they call them jacket potatoes due to the custom of cooking them with the peel and then enjoying them by digging directly inside with a spoon. They are a rich dish , usually served with salmon, sour cream and chives, but today we see how to prepare stuffed potatoes baked with cheese.

This apparently simple recipe hides some pitfalls. Baking whole potatoes in the oven takes quite a long time, so the advice I give you is to boil them first and then put them back in the oven with the rest of the ingredients. In this way the potato will be tender and well cooked. For the filling we have chosen spreadable cheese and chives, while to give an extra touch of flavor, we will complete the gratin with smoked bacon and cheddar .

How to cook stuffed potatoes in the oven

1. Since we will keep the peel of the potato while cooking, wash it well under running water, also cleaning it with a brush.
2. Dry and boil them in abundant salted water for 30 minutes . Like all tubers, even for cooking potatoes it is best to start with cold water.
3. When the potatoes are almost cooked, drain them, let them cool.
4. At this point, cut them all in half and, with a spoon, dig out the pulp to form a hollow. You can also leave your stuffed potatoes whole, you will have to make a cut and extract the pulp from there.
5. Transfer the comporto extracted from the potatoes to a bowl and mix it with the diced provolone and bacon, adding salt and pepper to taste. Add the sliced ​​chives and stuff the potatoes with the mixture.
6. Bake in grill mode for 10-15 minutes at 200 ° C and serve hot with a pint of beer.

Another delicious dish that you can prepare is the omelette with potatoes : an easy recipe that everyone likes .

The greedy variants of stuffed potatoes: with meat, tuna and …

You’ve all learned the very easy recipe for stuffed potatoes by now (and we’re sure in no time). Now is the time to experiment with combinations and imagination. This is why we want to offer you some variations that will surely make you love even more this tuber with a thousand facets and possibilities of combinations.

Vegetarian baked stuffed potatoes. To prepare this side dish you will not have to make many changes to the original recipe just proposed: just omit the bacon, if you want not replace it, or add some diced vegetables to your taste (you can try pumpkin if it is in season , or courgettes or eggplant). Alternatively, you can also add different types of cheeses to make this dish a real pleasure and a cholesterol bomb . Stuffed potatoes with onions and cheese are always vegetarian. You can mix them raw with provolone and potato pulp or cut the red onion into strips and lightly toast it in a pan before adding it to the other ingredients.

Stuffed potatoes with tuna. This fish recipe is, also in this case, very simple and fast. Remove the cheese and mix the potato pulp with about 120 g of shredded tuna in oil . Add some chives, pepper and the zest of half a lemon and then you can stuff the tubers with tubers.

Potatoes stuffed with sausage. But how good is the sausage ?! It creates an almost irresistible combination with potatoes. We advise you to remove the casing and brown it for a few minutes in a pan over high heat, if you want to add the beer, then let it cool and mix it with the potato pulp, cheese and a few tablespoons of grated Parmesan to make everything even tastier.

Boiled potatoes stuffed with minced meat. Among the last options we propose this is perhaps the slightly more complex one. Take about 150 g of selected beef pulp and brown it in a pan with a drizzle of oil. Deglaze with the white wine and wait for it to be completely cooked. At this point, turn off the heat and mix it with the other ingredients.

Vegan stuffed potatoes. Last variant, but certainly not least. To prepare it, we recommend using vegetable cheese, made with soy milk, or tofu . The other ingredients may remain the same, but you can make them even tastier by adding some spice like curry.

storage

The basic recipe and the variants can be kept in the refrigerator for a maximum of 2 days , inside a container with an airtight lid. We do not recommend freezing in the freezer.