Crispy pancetta, chive and soured cream jackets

Loaded potato skins

  • serves 2
  • Easy

Make these creamy, cheese jacket potatoes with crispy pancetta for the perfect mid-winter comfort meal. To cut down the cooking time you can pop the potatoes in the microwave (remember to prick them with a fork) and cook them until soft.



  • baking potatoes 2, (about 300g each)
  • soured cream 4 tbsp, plus more to serve
  • cheddar 50g, grated
  • chives chopped to make 3 tbsp
  • pancetta 75g, cubed
  • green salad to serve


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Bake the spuds for 1 hour or until tender and they have some give when squeezed.

  • Step 2

    Remove the potatoes from the oven and halve. Scoop the middles of the potatoes into a bowl, leaving a shell inside the skins to hold them firm, then arrange the skins in a baking dish.

  • Step 3

    Add 4 tbsp of the soured cream, the cheddar and most of the chives to the bowl, mash together then season.

  • Step 4

    Spoon the mixture back into the potato skins and re-bake for 10 minutes.

  • Step 5

    Fry the pancetta cubes in a dry non-stick pan until crisp. Sprinkle over the baked spuds with the rest of the chives and a little more soured cream. Serve with a green salad.

Nutritional Information

  • Kcals 597
  • Fat 25.6g
  • Saturates 13.4g
  • Carbs 65.8g
  • Sugars 5.2g
  • Fibre 7.9g
  • Protein 21.8g
  • Salt 1.5g