Double Baked Jacket Potatoes

When it comes to Bonfire Night, nothing beats the warmth and comfort of a perfectly baked jacket potato. These Double Baked Jacket Potatoes are the ideal way to feed a crowd, with crispy skin and a creamy, flavorful filling that will keep everyone coming back for more. Whether you're hosting a party or enjoying a cozy night in, this recipe is simple, satisfying, and perfect for the autumn season.

Why Jacket Potatoes are a Bonfire Night Favourite?
Jacket potatoes are a Bonfire Night tradition in the UK because they are warm, hearty, and easy to make in bulk! Wrapped in foil and cooked over an open fire or baked in the oven, they can be filled with endless combinations of toppings to suit every taste. For Bonfire Night, they're often served alongside classic foods like toffee apples, making them the perfect complement to the festivities.

Celebrate this Bonfire Night with delicious and comforting Double Baked Jacket Potatoes. They're easy to make, packed with flavour, and sure to be a hit with family and friends. Enjoy the warmth of the fire and the crisp autumn air with this cozy, crowd-pleasing dish!

Ingredients

  • 4 medium baking potatoes

  • Olive oil

  • Vegan butter 

  • Approx. 25g butter

  • 1 red onion, finely diced

  • 1 pack of This UK vegan lardons

  • 2 tbsp vegan cream (we used Oatly)

  • 200g cheese - we used Garlic & Herb but Ched Spread would work a treat

  • Parsley

Double Baked Jacket Potatoes

Method

  • Heat oven to 200c. Place the potatoes on a baking tray, prick all over with a fork, cover with olive oil and season with salt and pepper. Bake your potatoes in the oven for about 1 hr 15 mins, until their skins are crisp and the inside is soft when pricked with a fork.
  • Meanwhile, heat the butter in a frying pan on a medium heat. Add the onion and gently cook until soft and brown. Add the lardons and fry until crisp. Remove and set aside.
  • Once cooked, halve each potato lengthways (be careful as they’ll be hot!), then scoop out the middle of each potato into a bowl, leaving just a thin layer of potato in each skin. Crush the potato with the cream, season before folding in the onion, bacon, cheese and ¾ of the chopped parsley. Spoon this back into the potato shells and place back in the oven for 10-15 mins, or until crisp on top. Add a little extra parsley and cheese if preferred.
Double Baked Jacket Potatoes

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For this receipe you will need...

  • Garlic & Herb

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  • Ched Spread

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