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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

Ingredients

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
2520kj
601kcal 30%
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

Method

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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