Full English baked potatoes
Get inspired by the flavours of a classic breakfast with these Full English loaded baked potatoes. Top crispy jacket potatoes with creamy mushrooms and crispy bacon, then serve with juicy grilled tomatoes and peppery rocket for a spin on breakfast for dinner.
- Preheat the oven to gas 7, 220°C, fan 200°C. Pierce the potatoes with a sharp knife a few times, then microwave on high for 10 mins. Check to see if a knife easily pierces them. If not, cook for 3-5 mins and test again. Put on a baking sheet and drizzle with a little oil. Bake for 10 mins* until golden.
- Meanwhile, heat 1 tsp oil in a frying pan over a medium-high heat and fry the bacon for 4 mins each side until golden and crisp. Remove from the pan and set aside. Add the mushrooms to the pan and fry for 6 mins until golden and softened. Stir in the Worcester sauce and garlic, fry for 1 min, then add the crème fraiche and season with pepper. Remove from the heat while you finish the baked potatoes.
- Heat the grill to high. Put the tomatoes on a tray, season and grill for 10 mins until soft.
- Warm the mushroom mixture over a low heat and halve the baked potatoes. Spoon over the creamy mushrooms and top with the bacon. Serve with a grilled tomato and a handful of rocket.
*Timings are based on an 800W microwave and will vary depending on your device.
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