Being part of a family who watches what we eat, (in addition to watching carbs, I love making tasty Slimming World recipes), I try to balance carbohydrates, protein and veg/salad. It’s also important for us to cook fresh healthy ingredients from home. And this freshly made, delicious Stuffed Jacket Potatoes Recipe With Pancetta, Cheese & Chives is a real winner in the Christie household, perfect for hungry teens. It’s also excellent value and a zero-waste meal.
When you are counting carbs as we do, knowing exactly what ingredients are in a meal is vital. Potatoes feature as favourites a lot in family meals, whether as a side dish, topping or the main event. Being naturally low in fat makes them an obvious choice.
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I like to spice up my potatoes, creating something the whole family will love, where we will all choose different fillings. These are the days when I love the versatility of a great jacket potato.
I can serve meals that we all love, such as stuffed jacket potatoes with pancetta, cheese and chives. In fact, I have to hide them from the boys when I cook in advance, as it’s a firm favourite. They will devour it as a filling snack as soon as they are cooked.
What You Will Find Here
How To Make Stuffed Jacket Potatoes With Pancetta, Cheese & Chives
Shopping List
- 6 medium/large British baking potatoes
- 1 tsp virgin olive oil
- 100g low fat mild cheddar (although you can use any cheese you love)
- 200g pancetta
- A handful of fresh chives
- Salt and pepper too season
- Serve with a leafy green salad, topped with pancetta, sour cream and pomegranate seeds.
Method
Wash and pierce the potatoes, roll in the oil, season and cook at 180°C / 350°F / gas mark 4 for 1 ½ hours. When they are cooked, remove and allow to cool.
Meanwhile prepare the filling, dry fry the pancetta until it’s crispy and leave to drain on kitchen towel to remove any oil. Next cut up the chives with a pair of scissors.
Once cooled, cut each potato in half and scoop the insides into a bowl. Now mix in the cheese, chives and half the cooked pancetta (you will sprinkle the rest on the salad) and season with salt and pepper.
Re-stuff each potato skin with your prepared cheese, chive and pancetta mixture, ensuring you evenly distribute the mixture. Be careful not to over stuff and run out.
Once the potato skins are stuffed, place them on foil, cover the top with foil and pop them in the oven for 20 minutes at 160°C / 325°F / gas mark 3.
Once cooked, serve with sour cream and a leafy salad topped with crispy pancetta and pomegranate seeds and enjoy.
More Ideas For Stuffed Jacket Potatoes
- Cheese and cooked garlic
- Sliced hot dog sausages and cheese
- Pea, ham and cheese
- Sliced sweet red peppers and parma ham
- Mushroom and pancetta
- Cheese and cooked garlic
- Sliced hot dog sausages and cheese
- Pea, ham and cheese
- Sliced sweet red peppers and parma ham
- Mushroom and pancetta
Can You Freeze Stuffed Jacket Potatoes?
Yes I batch cook and freeze in meal size portions, simply ensure you throughly defrost before re heating and cook wrapped in foil for 30 minutes at 180° to be sure they are thoroughly heated through and piping hot.
Stuffed Jacket Potatoes With Pancetta, Cheese & Chives
How to make this easy Stuffed Jacket Potatoes Recipe With Pancetta, Cheese & Chives the perfect family meal, or to serve as a side dish.
Ingredients
- 6 medium/large British baking potatoes
- 1 tsp virgin olive oil
- 100g low fat mild cheddar (Although you can use any cheese you love)
- 200g pancetta
- A handful of fresh chives
- Salt and pepper too season
- Serve with a leafy green salad, topped with pancetta, sour cream and pomegranate seeds.
Instructions
Wash and pierce the potatoes, roll in the oil, season and cook at 180° for 1 ½ hours. When they are cooked remove and allow to cool.
Meanwhile prepare the filling, dry fry the pancetta until it’s crispy and leave to drain on kitchen towel to remove any oil. Next cut up the chives with a pair of scissors.
Once cooled, cut each potato in half and scoop the insides into a bowl. Now mix in the cheese, chives and half the cooked pancetta (You will sprinkle the rest on the salad) and season with salt and pepper.
Re-stuff each potato skin with your prepared cheese, chive and pancetta mixture, ensuring you evenly distribute the mixture. Be careful not to over stuff and run out.
Once the potato skins are stuffed, place them on foil, cover the top with foil and pop them in the oven for 20 minutes at 160°.
Once cooked serve with sour cream and a leafy salad topped with crispy bacon, and pomegranate seeds and enjoy.
Notes
More Ideas For Stuffed Jacket Potatoes
Cheese and cooked garlic
Sliced hot dog sausages and cheese
Pea, ham and cheese
Slices sweet red peppers and parma ham
Mushroom and pancetta
Can You Freeze Stuffed Jacket Potatoes?
Yes I batch cook and freeze in meal size portions, simply ensure you throughly defrost before re heating and cook wrapped in foil for 30 minutes at 180° to be sure they are thoroughly heated through and piping hot.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 488Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 45mgSodium: 202mgCarbohydrates: 48gFiber: 6gSugar: 9gProtein: 13g
#AD This post is part of a collaboration with AHDB and BritMums highlighting great jacket potato recipes.
