These stuffed jacket potatoes are also known as twice-baked potatoes. The stuffing consists of yellow and green onions, crispy bacon, sausage, peppers and grated cheddar. It is so creamy and comforting. I think this is something you make for really special occasions because it is definitely a labor of love. Russet potatoes are the best choice for this recipe. You need something that is large enough to accommodate the cheesy stuffing and retain a crispy exterior.
The potatoes are baked until crispy on the outside and tender on the inside. You can hollow out the potatoes to make room for the stuffing in two ways
- You can scoop out the inside of the potatoes (the pulp) with a spoon, leaving a hollow center.
- Or you could simply cut the potatoes in half lengthwise and take out the insides. I went with this option.
The bacon and sausage had to be cooked on the stove top first. I added in some browned onions and scotch bonnet peppers for extra flavor. After the meat is done, it is mixed with the potato pulp and sour cream, onions, grated cheddar and seasoning. Then it is placed back into the empty baked potato skins and topped with extra grated cheese. The potatoes are then baked again until all the cheese melts. Hence, this stuffed jacket potato recipe is often dubbed twice-baked potatoes.
I like to serve these stuffed potatoes with extra sour cream and sliced green onions. I used only cheddar cheese for this recipe, however you can experiment with Parmesan or mozzarella cheese.
Ingredients
4 russet potatoes, not peeled
4 rashers bacon, chopped into chunks
4 Bratwurst sausages, diced (You can use any other sausage you want)
2 cups grated cheddar
1/2 cup butter, at room temperature
1 onion, diced
2 scotch bonnet peppers, seeds removed and sliced
1 tablespoon garlic powder or minced garlic
2 teaspoons fresh or dried chives
4 green onion stalks, trimmed and sliced
1/4 cup finely chopped cilantro or parsley
1 cup sour cream
Extra sour cream for topping
Chopped parsley or sliced green onion for topping
Instructions
- Preheat the oven to 400°F/205°C.
- Scrub the potatoes with water and pat dry with a kitchen towel.
- Pierce each potato with a fork multiple times, and brush with oil over each potato.
- Line a large tray (I used a 17x11 inch wide tray) with aluminum foil and place the potatoes on the lined tray and bake for 70 minutes. A fork inserted through the baked potato should go in smoothly. Take out the potatoes from the oven but leave the oven on. Let the potatoes cool on the tray.
- Whiles the potatoes are baking, fry the sausage and bacon in a frying pan on medium heat until cooked through and browned. Then add in the onions and peppers into the same pan until they turn translucent.
- When the potatoes are cooled down, cut them in half lengthwise (read above post for alternative).
- Scoop out the insides to get the soft pulp and place it in a large mixing bowl.
- Mash the pulp with the butter, salt, black pepper, minced garlic, chives, green onion and herbs.
- Fold half of the cooked meat from step 5 into the bowl in the previous step. This is your stuffing.
- Using a ladle, scoop a handful of this stuffing back into the hollowed potato skin. Top with more of the cooked meat from step 5 and some cheddar. Do this until all the stuffing is used up.
- Put the potatoes back in the oven and bake at 400F/205C for about 10-15 minutes until all the cheese has melted.
- Serve warm with extra sour cream, green onions and herbs of your choice.
- Refrigerate leftovers for up to 3-4 days in the fridge.