Baked potato, jacket potato, stuffed potato – whatever it is you call it – a soft and fluffy potato filled with yummy extras makes for a really satisfying weekend lunch, a fabulous BBQ side dish or an awesome dinner for the kids! Here’s our epic collection of baked potato recipes, especially because they’re so cheap and easy to make!
When vegetables moonlight as something else…
Kids forget that a baked potato is a vegetable when it’s loaded with their delicious favourites to dig through so it’s worth thinking of baked potatoes as being a pretty sneaky vegetable smuggler. Even though it’s glaringly obvious to adults that a spud is indeed a vegetable … shhhhhh, mum’s the word … don’t mention it and just watch the kids wolf it down!
If you’re looking for extra potato topping inspiration, here’s a handful of delicious combos to try:
- ham or bacon pieces and pineapple
- baked beans
- garlic butter and cheese
- taco mince, sour cream, spring onion and crushed corn chips
- coleslaw and pineapple
Honestly, you can top a spud with just about anything and it will take it to the very next level of potato goodness. You can even shake up your potato variety and use sweet potato instead. YUM!
AIR FRYER TIP: You can make baked potatoes in your air fryer! Cook at 200°C (or 220°C if your air fryer can get that hot) and bake for 40 minutes or until tender.
Classic Baked Potato Recipe
Serves: 4
Ingredients
- 4 large potatoes
- 200g cheese, grated
- 4 tablespoons sour cream
- 1 tbsp butter
- 120g bacon pieces, cooked
- 2 spring onions, finely sliced
- Extra sour cream for serving
- Salt and pepper
Method
1. Preheat the oven to 220°C.
2. Take each potato and wrap in Alfoil so it is completely sealed.
3. Pop the wrapped potatoes in the oven and bake for 45 minutes.
4. Take out the potatoes, carefully unwrap (they’ll be hot, hot, hot!) and slice the top quarter off lengthways.
5. Using a spoon, gently scoop half of the potato out into a bowl making sure there is enough potato left for the potato to stand on its own, similar to a shell or bowl.
6. Place the potatoes back into the oven for another 10 minutes without the foil, and bake until the skin turns nice and crunchy.
7. Take the bowl of potato that you scooped out and add the butter and sour cream, mixing it through until well combined.
8. Remove the potatoes from the oven and fill them with the potato and sour cream mixture.
9. Top with bacon pieces and cheese. If you prefer your cheese melted, place the potatoes under a hot grill for a few minutes.
10. To finish, top with extra sour cream, extra bacon pieces, spring onion and add salt and pepper to taste. Eat straight away while warm.
An original Mum’s Pantry recipe, you can make these potatoes just about anywhere – at home in the kitchen oven, outside in a hooded BBQ or Weber-style kettle.
You can even go all out and take this recipe with you camping, burying alfoil-wrapped potatoes in the campfire. Set up a buffet of topping ideas and let the crowd make their own! A super-easy way to impress family and friends with your camp cooking style!
Does your family love baked potatoes? We’d love to hear what your favourite topping ideas are, drop them in the comments below so we can give them a try ourselves!
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