Feed Your Family For £20...In A Hurry! The Cookbook

Thrice Baked Cheesy Potatoes

This is one of those recipes that grew and grew. I started off with just the classic baked potato with a cheese and onion topping but, I had no onions so swapped for leeks and then found some bacon and slithers of chorizo that needed using up. This really is one of those recipes that you can add to if you want. Why thrice baked? Because it adds a depth of flavour that you just don't get by pinging it in the microwave. I started off baking them in the slow cooker as the oven was full at the time ( I have no microwave so not an option anyway), I then crisped them in the oven, then filled them and toasted them for the final bake. You could skip some of these steps if you want, and go straight into the microwave then fill but honestly, you are missing the creamy depth of flavour that the SC and oven lends to this dish. The potatoes weren't deep enough to cut in half so I just trimmed off the tops which I then used for wedges for lunch the next day. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x

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Yields4 Servings
Prep Time10 minsCook Time4 hrsTotal Time4 hrs 10 mins

 4 Potatoes
 2 tbsp Oil
 2 tbsp Butter
 1 Leek
 2 Garlic cloves
 4 Rashers of bacon
 30 g Chorizo
 100 g Cream cheese
 200 g Mature cheddar
 1 Handful of Chives
 1 pinch S&P

1

Prep :-
Wash the potatoes thoroughly.
Chop the leek
Thinly Slice the Chorizo
Grill /fry the bacon and chop into small pieces.
Grate the cheese

2

Pierce potatoes all over then place in the Slow cooker and cook on high for 3-4hrs. No need to add any liquid as the steam from the SC will cook them.
Or you can miss this step and just bake in the oven for 1hr and go on to step4

3

Once cooked remove from the SC brush all over with oil and season with S&P then place in the oven to crisp up. Halogen-200° for 30mns
Conventional oven the same temp etc.

4

Meanwhile add 1 tsp oil to a pan with the butter and fry on a low/ med heat. Add the leeks and fry till softened.

5

Add the garlic

6

Add 3/4 of the bacon & chorizo slices- leave the 1/4 aside for garnish

7

Stir till everything is combined.

8

Take the potatoes out of the oven and turn over

9

Slice off the top - the tops can be added once served or can be used later as wedges.

10

Spoon out the middle of the potatoes-use the curved edge of a spoon to follow the shape of the potato

11

You should be left with little potato boats

12

Add the scooped out potato to a bowl

13

Mash it down

14

Add the cream cheese

15

Add 2/3 of the grated cheese- I used a mix of white and coloured cheese

16

Add the bacon mixture

17

Use a fork to mix everything together

18

Spoon the mix back into the potato boats

19

Top with the remaining cheese, bacon & chorizo

20

Place back in the oven and bake for a further 10-15mns

21

Garnish with chives

22

Serve hot on its own or with chicken wings and salad or any main that you wish

23

Easy Swaps:-
Leek for onion
Cream cheese for Crème fraìche
Cheddar for Mozzerella

Ingredients

 4 Potatoes
 2 tbsp Oil
 2 tbsp Butter
 1 Leek
 2 Garlic cloves
 4 Rashers of bacon
 30 g Chorizo
 100 g Cream cheese
 200 g Mature cheddar
 1 Handful of Chives
 1 pinch S&P

Directions

1

Prep :-
Wash the potatoes thoroughly.
Chop the leek
Thinly Slice the Chorizo
Grill /fry the bacon and chop into small pieces.
Grate the cheese

2

Pierce potatoes all over then place in the Slow cooker and cook on high for 3-4hrs. No need to add any liquid as the steam from the SC will cook them.
Or you can miss this step and just bake in the oven for 1hr and go on to step4

3

Once cooked remove from the SC brush all over with oil and season with S&P then place in the oven to crisp up. Halogen-200° for 30mns
Conventional oven the same temp etc.

4

Meanwhile add 1 tsp oil to a pan with the butter and fry on a low/ med heat. Add the leeks and fry till softened.

5

Add the garlic

6

Add 3/4 of the bacon & chorizo slices- leave the 1/4 aside for garnish

7

Stir till everything is combined.

8

Take the potatoes out of the oven and turn over

9

Slice off the top - the tops can be added once served or can be used later as wedges.

10

Spoon out the middle of the potatoes-use the curved edge of a spoon to follow the shape of the potato

11

You should be left with little potato boats

12

Add the scooped out potato to a bowl

13

Mash it down

14

Add the cream cheese

15

Add 2/3 of the grated cheese- I used a mix of white and coloured cheese

16

Add the bacon mixture

17

Use a fork to mix everything together

18

Spoon the mix back into the potato boats

19

Top with the remaining cheese, bacon & chorizo

20

Place back in the oven and bake for a further 10-15mns

21

Garnish with chives

22

Serve hot on its own or with chicken wings and salad or any main that you wish

23

Easy Swaps:-
Leek for onion
Cream cheese for Crème fraìche
Cheddar for Mozzerella

Thrice Baked Cheesy Potatoes

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