Smoky bacon loaded potato skins

  • Serves 2

This American number always goes down well with families and kids, after all, who doesn't love a buttery bacony potato?

Smoky bacon potato skins


  • Potatoes 2 x 225g, scrubbed
  • Vegetable oil 1 tsp
  • Button mushrooms 125g, chopped
  • Smoked back bacon rashers 4 rashers, de-rinded
  • Cheshire cheese 50g, crumbled
  • Sea salt and freshly ground black pepper


  • Step 1

    Preheat oven to 200˚C/400˚F/Gas Mark 6. If cooking an oven full of potatoes, increase the temperature to 220°C/425°F/Gas Mark 7.

  • Step 2

    Rub a little salt into the potato skins before baking, to make them extra crispy, then place in a pre-heated oven for 1 hour or until cooked in the middle.

  • Step 3

    When the potatoes are ready, heat the oil and gently fry the mushrooms for 3-4 minutes then set aside.

  • Step 4

    Either place the bacon under a pre-heated grill and cook for 2-3 minutes on each side or dry fry for 4-5 minutes. Cool slightly and roughly chop.

  • Step 5

    Halve the potatoes lengthways and scoop out the flesh. Mash the potato and combine with half the grated cheese and bacon and season to taste.

  • Step 6

    Place the mushrooms in the potato shells, pile on the potato mixture, sprinkle with the remaining cheese and return to the oven for 10-15 minutes until the top is lightly browned and the cheese is melted.

  • Step 7

    Serve immediately.