Twice Baked Potatoes Cheesy, bacony, leeky potatoey comfort food 4 servings 4 Large baking potatoes 2 tbsp butter 100g extra mature cheddar cheese, plus extra for sprinkling over the top 100g pancetta 1 leek - finely sliced 1 onion - diced

Twice Baked Potatoes of Goodness

Nov 25, 2013 - Blog

twice baked potatoesMondays are busy days in this house.  We are home from the school run at 3:30 and Roo has ballet from 4 until 5.  That doesn’t leave a lot of time for cooking dinner, so usually I bung some potatoes in the oven to bake, and call it good.

And actually, baked potatoes are good.  I think sometimes they get a bit of a bad rap, but I love the humble baked potato.  Especially with cheese and coleslaw, or cheese, ground cumin and baked beans, or with tuna, mayo, onion and salad.  

Or twice baked with loads of good things added.

Here is how we’ve been eating ours lately:


Twice Baked Potatoes
Serves 4
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Prep Time
15 min
Cook Time
2 hr
Prep Time
15 min
Cook Time
2 hr
589 calories
70 g
69 g
25 g
24 g
12 g
454 g
753 g
4 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 589
Calories from Fat 220
% Daily Value *
Total Fat 25g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 69mg
Sodium 753mg
Total Carbohydrates 70g
Dietary Fiber 5g
Sugars 4g
Protein 24g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 large potatoes for baking. I like Rooster potatoes, but use what you like.
  2. 2 tbsp butter
  3. 100g extra mature cheddar cheese, plus extra for sprinkling over the top
  4. 100g pancetta
  5. 1 leek - finely sliced
  6. 1 onion - diced
  1. First, score all the way around your potatoes and put in the oven, directly on the oven shelf, at 180C. Baked until cooked through, this will take around an hour, depending on how big the potatoes are.
  2. Next, gently fry up the pancetta, onion and leeks and put to one side.
  3. When the potatoes are cooked, cut them in half (careful, they will be piping hot) and scoop the flesh into a bowl, leaving a little rim of potato so the skins hold their shape. Pop the skins back in an ovenproof dish.
  4. Add the butter, cheese and the cooked pancetta, leeks and onion to the potato. Give everything a good mix, season to your liking and then carefully refill the potato skins. Sprinkle over more cheese, and put them back in the oven until the cheese is all melty and golden.
  5. Dinner time!
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Twice Baked Potatoes

I like to serve these twice baked potatoes with good old fashioned baked beans.  The ones out of a tin, not the ones I make from scratch.  There is just something really comforting and nostalgic about cheesy mash and baked beans.

Twice Baked Potatoes  

So, give these a go, and let me know what you think. 



  1. Jayne

    We love jacket potatoes in our house. I have a trusty recipe from a old ‘Good Food’ book that we love too, which basically involves making a Cottage Pie mix and then scooping the baked potatoes out and putting the mince in the skins and putting the potato back on top before baking again with cheese. Well lush!
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