Full English baked potatoes recipe
Get inspired by the flavours of a classic breakfast with these Full English loaded baked potatoes. Top crispy jacket potatoes with creamy mushrooms and crispy bacon, then serve with juicy grilled tomatoes and peppery rocket for a spin on breakfast for dinner.
See method- Serves 4
- 15 mins to prepare and 20 mins to cook
- 601 calories / serving
Ingredients
- 4 large potatoes
- 1 tsp vegetable oil, plus extra for drizzling
- 250g cooking bacon
- 250g mushrooms, sliced
- 1 tbsp Worcester sauce
- 1 garlic clove, crushed
- 150ml crème fraiche
- 2 salad tomatoes, halved
- 30g rocket
Each serving contains
- Energy
- 2520kJ 601.0kcal
- Fat
- 27g
- Saturates
- 14g
- Salt
- 2.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 72.5gProtein 20.9gFibre 7.9g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Pierce the potatoes with a sharp knife a few times, then microwave on high for 10 mins. Check to see if a knife easily pierces them. If not, cook for 3-5 mins and test again. Put on a baking sheet and drizzle with a little oil. Bake for 10 mins* until golden.
- Meanwhile, heat 1 tsp oil in a frying pan over a medium-high heat and fry the bacon for 4 mins each side until golden and crisp. Remove from the pan and set aside. Add the mushrooms to the pan and fry for 6 mins until golden and softened. Stir in the Worcester sauce and garlic, fry for 1 min, then add the crème fraiche and season with pepper. Remove from the heat while you finish the baked potatoes.
- Heat the grill to high. Put the tomatoes on a tray, season and grill for 10 mins until soft.
- Warm the mushroom mixture over a low heat and halve the baked potatoes. Spoon over the creamy mushrooms and top with the bacon. Serve with a grilled tomato and a handful of rocket.
- See more British recipes
