Loaded Stuffed Jacket Potatoes

Crispy potato skins stuffed with mashed potato with cream cheese, onion, garlic and “bacon”. Topped with melted dairy free cheese, guacamole, diced tomato, sour cream and spring onion. They would be great as a side with pretty much anything, or you can eat them with a simple side salad

Yield; 4-8 servings Cook time; 1 hour 15 minutes

For the potatoes you’ll need;

  1. Four medium sized baking potatoes
  2. A teaspoon of oil
  3. A pinch of salt


  • Start by washing the potatoes, then pat them dry and prick the skin a few times. Rub the potatoes with the oil and season the skins with salt. This will help them crisp up in the oven
  • Place them on a lined baking tray and bake in a 220°C/200°C fan assisted oven for one hour

While the potatoes are baking you can work on the rest of the recipe

For this you will need;

  1. A teaspoon of oil
  2. Four spring onions, thinly sliced. We will be frying the bottom two thirds of the onions (removing the root) and saving the top third for garnishing
  3. Two cloves of garlic, minced
  4. 120g of plant based bacon, diced. I used bacon by This which I bought from Tesco, it’s available in most supermarkets click here for more information
  5. Three tablespoons of dairy free cream cheese. I used cream cheese by Violife click here for more information again it’s available in most supermarkets
  6. 100g of dairy free cheese, grated. I used Applewood vegan cheese, again it’s available in most supermarkets click here for more information
  7. One tomato, deseeded and diced
  8. The finely sliced tops of the spring onions you reserved earlier
  9. A couple of tablespoons of sour cream, click here for my vegan sour cream recipe
  10. A couple of tablespoons of guacamole, I used original guacamole by Holy Moly Dips it tastes just like home made guacamole and worked perfectly for this. I was given this for free (AD PR Product) but I wasn’t obligated to use it in a recipe, and my opinions are my own


  • Heat the oil in a frying pan over a medium heat. Once it’s heated up, add in the spring onion and garlic. Cook for one or two minutes, until fragrant, then add in the “bacon”
  • Cook the “bacon” for five minutes, stirring often, once cooked take the pan off the heat and set it aside
  • Take the potatoes out of the oven after an hour, carefully slice them in half and scoop out the potato. Being careful to keep the skins intact
  • Add the cream cheese to the potato and mash it thoroughly until smooth. Then fold through the fried onion, garlic and “bacon” mixture until fully combined
  • Now spoon the mash back into the potato skins
  • Top each potato with some of the grated cheese, it might look like a lot but it will melt down in the oven
  • Pop them back into the oven and give them around 15 minutes for the cheese to melt. Then they’re ready to top with sour cream, guacamole, diced tomato, and garnish with spring onion, serve immediately.


3 thoughts on “Loaded Stuffed Jacket Potatoes

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