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Cheese, Bacon & Chive Stuffed Potatoes


2 People

Prep Time

10-15 Minutes

Cook Time

35 Minutes

Cheese, Bacon & Chive Stuffed Potatoes


  • 2 Jacket potatoes
  • 4 or 5 Rashers of unsmoked back bacon
  • 125g Grated mozzarella
  • 40g Grated cheddar
  • 2 Tbsp Chives, finely chopped

Nutrition (per serve):

  • Kcal – 514
  • Fat – 27g
  • of which saturates – 16g
  • Carbohydrates – 35g
  • of which sugars – 2.6g
  • Fibre – 4.6g
  • Protein – 31g
  • Salt – 2.3g

Please note this calculation is using 2 medium potatoes at 165g each.


  1. Heat your oven to 200°C / 180°C fan.

  2. Use a fork to prick holes in the two jacket potatoes and pop them in the microwave for 10 minutes.

  3. Whilst the potato is in the microwave, grate the mozzarella and cheddar into separate bowls.

  4. Once the potatoes are done, transfer them to the oven to continue cooking for a further 15 minutes.

  5. Fry or grill the bacon to your liking.

  6. Finely chop the chives into the same bowl as the mozzarella. Once the bacon is cooked, chop the bacon into in the bowl along with the chives and mozzarella.

  7. Once the potatoes are cooked, remove them from the oven and cut them in half.

  8. Use a spoon to remove the centre and place this potato into the bowl with the bacon, mozzarella and chives. Mix well.

  9. Spoon the mixture back into the potato skins. Sprinkle the cheddar on top and put back in the oven for about 4 minutes, until the cheese is melted and the top is going golden / light brown.

  10. Remove from the oven and serve with a side salad and your choice of a tablespoon of Low FODMAP BBQ sauce or mayonnaise.

This recipe has been reviewed and approved as Low FODMAP by Registered Dietitian Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.

Copyright Bay’s Kitchen. Please do not reprint without permission.

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