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Full English baked potatoes recipe

Full English baked potatoes recipe

63 ratings

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. See method

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 601 calories / serving


  • 4 large potatoes
  • 1 tsp vegetable oil, plus extra for drizzling
  • 250g cooking bacon
  • 250g mushrooms, sliced
  • 1 tbsp Worcester sauce
  • 1 garlic clove, crushed
  • 150ml crème fraiche
  • 2 salad tomatoes, halved
  • 30g rocket

Each serving contains

  • Energy

  • Fat

    27g 39%
  • Saturates

    14g 70%
  • Sugars

    5g 6%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 72.5g Protein 20.9g Fibre 7.9g


  1. 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.
  2. 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.
  3. Heat the grill to high. Put the tomatoes on a tray, season and grill for 10 mins until soft.
  4. 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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