I first made this leek, bacon and cheese baked potato recipe back in October 2012 when it featured in a '7 ways with baked potatoes' spread in the Asda magazine. I've still got the magazine to remind me of the different fillings!
The potato skins end up lovely and crispy and the soft creamy mashed potato is full of flavour from the leeks, bacon and melted cheese.
Enjoy as a side dish or have it for lunch or a snack with salad leaves on the side - yum!
Tips
- Cheese - I use 25g grated extra mature cheddar and 25g red leicester. You can use any type of cheese you fancy!
- This leek, bacon and cheese baked potato recipe is easily adapted if you're cooking for less or more people.
Other recipes you might also like to try
Click here for all snacks, and here to browse side dishes.
Recent new recipes
Category Spotlight...
Spanish
At the heart of Spanish cooking are iconic dishes like paella, a flavourful rice dish often made with seafood, chicken, or rabbit, and tapas, small plates of appetisers that showcase a variety of tastes and textures, from patatas bravas (fried potatoes with spicy tomato sauce) to gambas al ajillo (garlic shrimp). You'll find all of these and more in this delicious selection of Spanish recipes!!
How to make this Leek, Bacon and Cheese Baked Potato
Ingredients
- 2 large floury potatoes (eg: Maris Piper or King Edward), weighing approx. 250g to 270g each
- olive oil
- 2 rashers smoked back bacon (or 4 rashers smoked streaky bacon)
- 15g butter
- 30g leeks, trimmed and finely sliced
- 45g crème fraiche
- 50g grated cheese (see Tips)
Instructions
- Heat the oven to 200C/fan 180C/gas mark 6. Rinse the potatoes in cold water, pat them dry with kitchen roll and then prick the skins all over with a fork. Rub them lightly with olive oil and then bake directly on the shelf in the oven for 1 hour. They might need a bit longer (15 to 30 minutes) if the potatoes are much bigger than 270g in weight.
- Meanwhile, heat the grill to high. Grill the bacon to your liking - I usually grill it for 4 to 5 minutes so that it's slightly crispy. Set aside on a plate with kitchen roll to cool, and then cut into pieces.
- Then cook the leeks - melt the butter in a small saucepan over a medium heat. Add the leeks and cook them for 2 minutes, until soft, stirring frequently.
- When the potatoes are baked, remove them from the oven and cut them in half horizontally and scoop out the flesh. Place the potato skins on a baking tray and the flesh into a large bowl.
- Mash the potato with the crème fraiche and then stir in the bacon, leeks and grated cheese until well combined. Pile the potato mixture back into the skins and then return them to the oven to reheat for 10 minutes.
- Enjoy as a side dish or as lunch or a snack with some salad leaves.
Recipe Collection Spotlight...
Date Night Mains Collection
Set the mood for a romantic evening with this collection of Date Night Mains. All of these dishes are designed to impress without the stress. Whether you're planning a cosy dinner for two for Valentine's Day, date night or a special celebration, find everything you need to create a memorable dining experience at home...all made with love!! 💝
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Leek, Bacon and Cheese Baked Potato
Equipment
Ingredients
- 2 large floury potatoes (eg: Maris Piper or King Edward), weighing approx. 250g to 270g each
- olive oil
- 2 rashers smoked back bacon (or 4 rashers smoked streaky bacon)
- 15 g (0.5 oz) butter
- 30 g (1.1 oz) leeks trimmed and finely sliced
- 45 g (1.6 oz) crème fraiche
- 50 g (½ cup) grated cheese (see Notes)
Instructions
- Heat the oven to 200C/fan 180C/gas mark 6. Rinse the potatoes in cold water, pat them dry with kitchen roll and then prick the skins all over with a fork. Rub them lightly with olive oil and then bake directly on the shelf in the oven for 1 hour. They might need a bit longer (15 to 30 minutes) if the potatoes are much bigger than 270g in weight.
- Meanwhile, heat the grill to high. Grill the bacon to your liking - I usually grill it for 4 to 5 minutes so that it's slightly crispy. Set aside on a plate with kitchen roll to cool, and then cut into pieces.
- Then cook the leeks - melt the butter in a small saucepan over a medium heat. Add the leeks and cook them for 2 minutes, until soft, stirring frequently.
- When the potatoes are baked, remove them from the oven and cut them in half horizontally and scoop out the flesh. Place the potato skins on a baking tray and the flesh into a large bowl.
- Mash the potato with the crème fraiche and then stir in the bacon, leeks and grated cheese until well combined. Pile the potato mixture back into the skins and then return them to the oven to reheat for 10 minutes.
- Enjoy as a side dish or as lunch or a snack with some salad leaves.
Notes
- Cheese - I use 25g grated extra mature cheddar and 25g red leicester. You can use any type of cheese you fancy!
- This leek, bacon and cheese baked potato recipe is easily adapted if you're cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE