• 4 large Maris Piper potatoes
  • 6 rashers lean back bacon (optional - leav out for a vegetarian version)
  • 75g mature Cheddar cheese, grated
  • 75g sweetcorn (optional)
  • 400g tin kidney beans, drained
  • 4 spring onions, trimmed and chopped
  • ½-1 teaspoon smoked paprika


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas mark 7. Prick the potatoes several times with a fork and place in the microwave for 8-10 minutes, then finish in the oven for 20 minutes until they are cooked through and have crisp skins.

  2. 2

    When the potatoes are near the end of cooking, put the bacon a wire rack over a baking tray and put in the oven to cook for 10-12 minutes until golden. Remove and cut into small pieces.

  3. 3

    Cut the potatoes in half and scoop out the potato flesh into a large bowl. Gently mix in the bacon pieces, half of the cheese, sweetcorn, beans, spring onions and half a teaspoon of smoked paprika.

  4. 4

    Have a taste and add more paprika if you want a stronger smokier flavour. Spoon back into the potato skins and scatter over the remaining cheese.

  5. 5

    Chill in the fridge if serving later, or if serving straight away, heat the grill set to high.

  6. 6

    Sit the filled potatoes on a baking sheet and put under the hot grill for about 5 minutes until the cheese has melted. If you are grilling from chilled, increase the time by a few minutes making sure the potatoes are heated all of the way through.

  7. 7

    Cook's tip: These are great to prepare ahead for guests as they can be filled then chilled until ready to serve.

  8. 8

    *All information included in this recipe has been provided by Greenvale potatoes, and has been created by recipe writer and cook Jo Pratt.

Nutritional Details

Each serving provides
  • Energy 1482kj 354kcal 18%
  • Fat 4.7g 7%
  • Saturates 1.9g 10%
  • Sugars 7.2g 8%
  • Salt 1.5g 25%

% of the Reference Intakes

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