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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
