Easy Bacon and Mushroom, Crispy Jackets

This must be one of my easiest recipes! It’s so simple yet super tasty and you can easily adjust the recipe to suit every taste as well as use up leftovers! It really does tick all the boxes if you are looking for something cheap and easy for the whole family and though the jacket potatoes take a while to cook initially, you can chuck them in and get on with something else while they cook. Substitute the bacon for a small tin of tuna and the mushrooms for tinned or frozen sweetcorn for a fishy, store cupboard option or combine spinach (frozen, defrosted, squeezed and chopped) with chicken to use up the leftover roast, the possibilities are endless!

Ingredients:

One large baking potato per person
Oil (we use rape seed but any cooking oil will do)
Sprinkle of sea salt
2 rashers of back bacon (or 5 streaky) finely chopped
50g button mushrooms, quartered
25g cheddar cheese (or dairy free alternative), grated
25g butter (or dairy free alternative, we use Pure range)
1 spring onion, finely chopped

Method:

Fork over the potatoes, coat in oil and sprinkle with a little salt
Bake in a preheated oven at 180C for 90 minutes
Meanwhile, fry off the bacon until crispy and cook the mushrooms in a small saucepan with a little of the butter
Once the jacket potatoes are cooked through, using oven gloves, slice off the top of each one and hollow out the potato and lid into a bowl

Drop the oven temperature to 140C and place the hollowed out skins plus lids back into the oven to crisp up while you prepare the filling
Add the remaining butter to the potato and mash
Add the spring onion, crispy bacon, mushrooms and cheese and mix well

Remove the skins from the oven (they don’t need long to crisp) and fill them with the potato mix
For an added extra, you could top with more cheese and melt it in the oven for a couple of minutes!
Top with the crispy lid and serve with a side salad

Enjoy your Easy Bacon and Mushroom Stuffed Cheesy Jackets!!

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Easy Bacon and Mushroom, Crispy Jackets