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Tess 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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Tess Vickery’s Baked Spuds


  • 4 large baking potatoes
  • 6 rashers streaky British dry cured bacon, chopped into small pieces
  • 1 onion peeled and roughly chopped
  • 2 tbsp vegetable oil
  • melted butter
  • Salt and freshly ground black pepper

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  • Pre-heat the oven to 220°C, Gas 7.
  • Wash the potatoes well, score around the lengthways just through the skin with a sharp knife (this stops them sometimes exploding in the oven) 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.
  • Spoon over a little melted butter and more black pepper. Then return to the oven or grill until 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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