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Party Night Baked Potatoes

Ready in 1 hr 45 mins

Recipe by Graham 

Party Night Baked Potatoes are perfect for when you're planning a fun get-together. Ideal, too, for barbeques to serve with the spicy meats that are grilled over the hot coals. Learn how to easily transform a basic baked spud with a rich melted cheese topping.

Preparation Time

15 Minutes

Cooking Time

1 Hour 30 Minutes

Ingredients for Party Night Baked Potatoes

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

4 medium-sized baking potatoes
2 tablespoons olive oil
  salt and pepper
2 oz butter
1 large onion
6 rashers (slices) smoked streaky bacon (side bacon)
2 tablespoons double cream (heavy cream)
8 oz mixure of good melting cheesess
  handful parsley

How to Cook Party Night Baked Potatoes

  1. Wash the potatoes and prick them all over with a fork. Rub with half the oil, some sea salt and freshly ground black pepper. Arrange the potatoes on a baking tray and bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for about 1 hr 15 mins, until the skins are crisp and they are completely tender when gently squeezed.
  2. Meanwhile, peel and finely slice the onion and roughly chop the bacon. Heat the remaining oil and half the butter in a frying pan over a low heat. Add the onion and gently cook for 15-20 minutes until softened and golden. Remove from the pan and set aside, turn up the heat and add the chopped bacon and fry until just crisp. Remove using a slotted spoon and place on kitchen paper to drain.
  3. When the potatoes are cooked, halve each one lengthways. Remember - they will be hot, so hold them with a towel or oven glove. Scoop out most of the potato into a bowl, leaving a potato skin shell with a thin layer of potato. In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and freshly ground black pepper. Fold in the onion and bacon and mix well.
  4. Grate (shred) the cheeses and chop the parsley. Add three-quarters of the cheese and half the parsley to the bowl, combine well and spoon the potato-cheese mixture back into the potato shells. Top with the remaining cheese, place back on the baking tray and return to the oven for 10-15 minutes until melting and golden. Sprinkle with the remaining parsley and serve with a sharply dressed crisp salad.
GRAHAM'S HOT TIP:
Try and use a mixture of two or three cheeses. You can use any good melting cheese for this (like Cheddar, Lancashire or Wensleydale) but if you get hold of some French cheeses like Reblochon, Raclette or Gruyère you'll feel you've been transported to the French Alps without ever having to go through Passport Control!