Loaded Beef Bacon and Cheddar Russet Potatoes
with Side Salad
Also called Jacket Potatoes in the UK, these hearty spuds are stuffed with fluffy mash, smoky beef bacon, melty cheddar, creamy sour cream, and fresh chives — utterly satisfying!
Cals 924 · Prot 49 · Carbs 64 · Fat 54
Family Friendly
50 min
Also called Jacket Potatoes in the UK, these hearty spuds are stuffed with fluffy mash, smoky beef bacon, melty cheddar, creamy sour cream, and fresh chives — utterly satisfying!
Cals 924 · Prot 49 · Carbs 64 · Fat 54
Family Friendly
Ingredients
Potato
Beef bacon
160 Grams
Russet potato
2 Piece
Vegetable oil
0.5 Tbsp
Salt
0.3 Tsp
Fresh chives
15 Grams
Butter
4*
10 Grams
Potato Seasoning
4 Grams
Grated Parmesan
4*
30 Grams
Grated cheddar
4*
60 Grams
Sour cream
4*
60 Grams
Salad
Dijon mustard
13*
6 Grams
Balsamic vinegar
14*
22 ML
Olive oil
1 Tbsp
Romaine lettuce
200 Grams
Cucumber
1 Piece
Tomatoes
1 Piece
Allergens
*4 Milk, *13 Mustard, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3859 / 924 |
| Fats (g) | 53.8 |
| of which saturated (g) | 23.5 |
| Carbohydrates (g) | 64 |
| of which sugars (g) | 8.4 |
| Fibers (g) | 7 |
| Proteins (g) | 48.5 |
| Salt (g) | 19.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Precook potatoes
- Preheat the oven to 220°C/200°C fan.
- Using a fork, prick holes all over the russet potato. Rub with a small drizzle of oil and a pinch of salt.
- Place on a plate and microwave on high for 15-18 min, or until tender. They’re ready when a knife slides through easily.
- Carefully, set aside to cool as they'll be REALLY hot!
Tip! The microwave is a much faster way to pre-bake whole potatoes. Alternatively, Air-Fry them for 30-35 min, or bake them in the oven for 40-45 min until soft on the inside.
2 Fry bacon
- Meanwhile, chop the beef bacon into small bite-sized pieces.
- Heat a pan over a medium heat and add the beef bacon.
- Fry for 5-6 min until the bacon fat has rendered (begins to melt) and the bacon is crispy.
- Pour the bacon fat into a small bowl as it collects.
3 Make filling
- Meanwhile, finely chop the chives.
- Using a small sharp knife, cut around the tops of each potato, making sure not to cut all the way down through.
- Using a small spoon, scoop out most of the flesh into a bowl.
- Using a fork, mash the potato with the butter, bacon fat, potato seasoning, grated parmesan, and half each of the chives, grated cheddar, and bacon. Saving the rest for the topping.
Tip! You can save some calories by using only half the amount of bacon fat in the filling, but it's really tasty!
4 Stuff and bake
- Stuff the russet potato with the filling, and top with the reserved grated cheddar.
- Bake in the oven for 5-7 min until the cheddar melts.
5 Make salad
- Meanwhile, in a large bowl, whisk the dijon mustard, vinegar, olive oil, and a pinch of salt and pepper.
- Finely chop the lettuce.
- Slice the cucumber into half moons.
- Slice the tomatoes in wedges.
- Add to the bowl, and toss with the dressing when ready to serve.
6 Serve
- Serve the Loaded Beef Bacon and Cheddar Russet Potatoes with dollops of sour cream, remaining bacon and chives.
- Serve the salad to the side.
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