Bacon and Cheese Potato Skins

Easily adapted to vegan

Naked Bacon Lardons

SERVES 4 | PREP 15 mins | COOK 90 mins


  • Pack Naked Smoked Lardons (or any Naked Bacon)
  • 4 potatoes
  • Olive oil
  • 300g cheddar cheese
  • 2 drops of Worcestershire sauce
  • 3 springs onions and tub of sour cream


  • To make these delicious bacon and cheese potato skins, first, preheat oven to 200C. Scrub potatoes and pat dry before rubbing skins with olive oil. Place on a baking sheet and bake in oven until tender (1hr) then remove from oven and allow to cool before cutting each potato lengthwise into halves.

    Scoop out centre, leaving a thick layer of cooked potato on skins. Place the skins on an oiled baking sheet, skin side down, and sprinkle with salt and pepper.

    Separately, cook Naked Bacon - we've fried off Naked Smoked Lardons until brown/crisp then mixed with the scooped potato, grated cheddar cheese and a pinch of cayenne (or 2-4 drops of Worcestershire sauce). You could alternatively use grilled Naked Back or Streaky Rashers chopped into pieces.

    Sprinkle mixture into the skins and bake in the pre-heated oven until skins are crisp and cheese mixture has melted (25mins).

    Garnish the bacon and cheese potato skins with a dollop of sour cream and some sliced spring onions. Enjoy!

  • For a meatfree option:

    Substitute Naked Lardons for Naked Without the Oink Bacon. Pan fry for 3-4 mins, turning occasionally. Chop into pieces and add to the potato mix.

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