Baked Stuffed Potatoes

Preparation info

  • Serves


    • Difficulty


Appears in

The Pooh Cook Book

By Katie Stewart

Published 1979

  • About


  • 4 large even sized potatoes
  • 2 oz butter
  • salt and pepper
  • 4 bacon rashers


Find a mixing bowl, a fork, a spoon and a pair of scissors. Get out a small saucepan and a baking tray. Turn on the oven heat to hot (400 °F or Gas No 6). Don’t forget that potatoes can be baked along with something else. Make sure you have a pair of oven gloves.

Scrub the potatoes and then dry them. Prick all over with a fork and then place the potatoes on a baking tray. Place in the centre of the oven and bake for hours depending on the size. When ready they should feel soft when pressed.

Meanwhile, using a pair of scissors, trim the rinds from the bacon rashers and then cut the rashers in pieces. Place in a saucepan and fry over a low heat until the fat runs and the bacon bits are cooked. Remove from the heat.

Take the baked potatoes out of the oven. Hold each potato with your oven glove and cut in half. Using a spoon, scoop out the soft middle into a mixing basin. Set the potato shells carefully aside in pairs.

Add half the butter, a seasoning of salt and pepper and the bacon to the hot potato. Mix together using a fork. Spoon the mixture back into the potato shells, fork it neatly and then dot with bits of the remaining butter.

Rearrange the potatoes on the baking tin and reheat in the oven, or place them under a hot grill to brown. Serve hot.