Fast Philosophy nutrition & recipes


Search by category


Baked Potato with Bacon & Cheese

Print Friendly, PDF & Email
This classic savoury baked-potato filling is perfect with a side of sweet grapes.


  • 1 small baking potato (approx. 150g)
  • 1 rasher lean back bacon (approx 30g)
  • 1 tbsp skimmed milk
  • 1 spring onion, finely chopped
  • 20g reduced-fat cheddar cheese, grated
  • Freshly ground black pepper
  • Small bunch grapes (approx 80g)


  1. Wash the potato and prick all over with a fork.
  2. Place on a baking tray and bake in a preheated oven (200°C, gas 6) for about 1 hour, or until it yields slightly when you press it gently. Alternatively, microwave on high for 7-10 minutes (first wrap in 2 sheets of kitchen paper towel to absorb the moisture from cooking and create a crispier skin than you’d usually get from a microwave oven).
  3. Meanwhile, grill the bacon, then chop finely.
  4. When the potato is ready, cut a cross in the top and push upwards around it to loosen the flesh – this makes it easier to scoop out. Mash the flesh with in a bowl with the milk, stir in the bacon, spring onion and cheese, and season with pepper.
  5. Fill the potato skin with the cheesy bacon and potato mixture, and pop under a preheated hot grill until the cheese is melting and bubbling. Serve with the grapes on the side.
  6. Smart tips:
    • Try with different flavours of cheese – a blue cheese or feta work well.
    • For a vegetarian version, use 80g sliced, dry-fried mushrooms instead of the bacon (giving you 257 kcal, 11g protein, 42g carbs, 5g fat, 4g fibre instead).

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.