Asparagus Jacket Potatoes


Serves: 4 

  • 4 good size baking potatoes
  • 1 tablespoon milk
  • 125ml soured cream
  • 1 tsp salt
  • pepper to taste
  • 500g asparagus, cut into 2cm pieces and cooked
  • 100g grated Cheddar
  • 2 bacon rashers, diced and cooked


  1. Bake your potatoes in a 200C (gas 6) oven for about an hour, or till done. While you’re waiting, this is when I cook the asparagus and bacon…
  2. When the potatoes are ready, take them out of the oven and either slice a bit off the top, or cut an x to open it up. Mash the inside a little and scoop out a generous amount, placing it in a mixing bowl.
  3. Once you’ve got all the mash in the bowl, add the milk, soured cream, salt, pepper, asparagus bits, 1/2 the cheddar and the bacon. Stir till just combined, then spoon it back into the potato shells.
  4. Here’s the best bit – sprinkle the rest of the cheese on top of the potatoes, then return to the oven for a few minutes until the cheese is all melted and bubbly. Then they’re ready to eat. Heaven!