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Theresa Vickery’s Baked Spuds

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  • Serves: 4 persons
  • Prep Time: 15 mins
  • Ready in: 1 hour
  • Difficulty: Very Easy
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Theresa Vickery’s Baked Spuds

I had forgotten all about these until my brother Mike mentioned it to me a few weeks ago, and then only because mum had made them for him and his family.  As children we loved them, this is real comfort food served with baked beans they cannot be beaten.
Nowadays baked spuds are all the rage and I still really enjoy them, Fern often cooks them for my supper.........if the football is on.


  • 4 large baking potatoes
  • 6 rashers streaky British dry cured bacon, chopped into small pieces
  • 1 onion peeled and roughly chopped
  • 2 tbspn vegetable oil
  • 115g good quality grated Cheddar cheese
  • salt and freshly milled black pepper

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Pre heat the oven to 220°C, Gas 7.

Wash the potatoes well and place in the oven, cook for 1 hour or until soft and with crunchy skins.

Meanwhile heat a saucepan and add the bacon and cook over a low heat without any oil until they are crispy.  There will be enough fat in the bacon to cook in.

Remove the bacon from the pan with a spoon and add the chopped onion and vegetable oil then cook for a further 10 minutes until soft and slightly browned.

Then add the onion back to the onions and stir well.

Remove the potatoes from the oven and cut in half lengthways, spoon the hot potato into a bowl.  Keep the skins intact.

Add the bacon and onions to the potatoes add a little salt and pepper and mix carefully, do not puree.

Spoon the mixture back into the shells piling nice and high.

Sprinkle over a little grated cheese and more black pepper. Then return to the oven or grill until the cheese is lightly browned.

That’s it simple, but really great to eat, all you need really is a little brown sauce for a good TV dinner.

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