Stuffed Baked Potato

Baked potatoes have been a lunch time staple for years. They’re healthy, tasty, versatile and can be filled with pretty much anything that takes your fancy. Our favourite fillings include tuna, beans and cheese and bacon and chilli con carne.

However, we feel that for many of you, the old baked spud has lost it’s appeal, so we thought we’d give it a facelift.

Admittedly this will take a tiny bit more effort than your ordinary baked potato and it’s not the healthiest potato you’ve ever consumed, but we can promise you that it is satisfying, appealing and above all, delicious.

You Will Need:

1. One Large Potato
2.  A Small Tin of Sweetcorn
3. 1 Small broccoli floret
4. A Handful Of Bacon Lardons
5. A Handful of Grated Cheddar
6. A knob of Butter
7. 3 Tablespoons of Cream
8. Salt & Pepper

Method

1. Bake your potato in the oven as normal until fully cooked and the skin is thick and crispy.
2. Scoop out the inside of the potato, leaving the skin as intact as possible and place the potato flesh on a plate. Mash the potato with butter, cream and seasoning until smooth and creamy and place to one side.
3. Fry off the bacon lardons in a pan until crispy.
4. Boil the broccoli head in hot water until cooked
5. Once cooked, add the bacon lardons and broccoli to the potato and add in the sweetcorn and mix together. Season the mixture to taste and stuff back into the potato skin.
6. When reheating the potato before eating, ensure it’s piping hot the whole way through.
7. Sprinkle with a handful of grated cheddar.
8. Serve with salad, an enjoy.