When it comes to jacket potatoes, I’m the person who pretty much always goes for beans and cheese. Why mess with something so perfect?
Well, because maybe there’s more to jacket potatoes than beans and cheese Maybe there’s tuna. Or chilli. I know for a fact that my extra special beans filling is delicious, so maybe there are other fillings that would work just as well?
This is one of those filling that works just as well. It’s cool, it’s creamy, it’s crunchy and it includes bacon. Because everything is better with bacon (sorry, vegetarians).
- 1 large potato
- 2 slices of bacon
- Sour cream
- 1 spring onion
- A pinch of chives
- Pre-heat the oven to 220C. Prick the potato all over with a fork, wrap it in foil and put in the oven to cook for an hour
- Turn the oven off but leave the potato inside. Grill the bacon under a high heat until crispy, flipping every couple of minutes, before chopping
- Finely chop the chives and spring onion, putting a little of each to one side. Mix the rest with the sour cream
- Take the potato from the oven, remove the foil and split the top. Add a few tablespoons of the sour cream mix before topping with the bacon and the reserved spring onions/chives
- You can swop the sour cream for Greek yogurt to save calories - it'll taste roughly the same