I thought I’d bring the year to my end by sharing one of all time favorite recipes that are sure to be a hit during this Feastcember! We all know that potatoes are versatile, but if you really want to stunt with your potatoes, this is sure to wow a crowd. I don’t know about you guys but I love the simplicity of baked potatoes, but I hate that the flesh is almost always flavorless. So with this recipe, you get the perfect balance of recreating the classic baked potato but incorporating a tonne of flavor that instantly transforms your entire meal.

Things to note:
1. The bigger the potato, the easier it is to scoop out the insides.
2. Timing is key. The goal of this recipe is to scoop out the insides as easy as possible but yet still maintain the structure of the potato.
3. Instead of stuffing the whole potato you can also split them into two halves to make it easier


  • 6 large potatoes
  • 1 cup grated cheddar cheese (or more…can’t really put a limit to cheese! :P)
  • 1/2 cup spring onions
  • 1 cup of chopped bacon
  • 1/2 cup of parsley
  • Optional: Sour cream

Garlic Cream Sauce

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons flour
  • Several garlic cloves (enough to make 2 tablespoons minced)
  • 1 cup of heavy cream
  • 1 teaspoon vegetable, beef, or chicken bouillon
  • 1/2 cup shredded Parmesan cheese
  • Salt and pepper, to taste

1. Preheat oven to 350 degrees.
2. Wash potatoes and pat them dry. Place them on the baking tray, drizzle them with olive oil and sea salt and bake for one hour. (If you’re really in a hurry you can microwave them. It tastes just the same!)
3. While the potatoes are baking, make the garlic cream sauce, fry the bacon and prepare the rest of the ingredients.
4. After an hour, check the potatoes to make sure it’s firm but still soft enough to scoop the insides then let cool for 10 minutes.
5. After they’ve cooled down, slice through the potato lengthwise, being careful you don’t cut through the skin. Scoop out the flesh with a spoon but make sure you leave about a ¼ of an inch of the potato left to maintain the shape.
6. Place all the potato flesh in a bowl, add the garlic cream sauce, half of the sliced bacon, parsley, cheese and spring onion. Mix well and season with salt and pepper to taste.
7. Spoon the mixture back into the potato skins and top with remaining ingredients.
8. Place back in the oven and bake for 15 minutes.

9. Optional: Top with sour cream