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Cheese, Bacon & Chive Stuffed Potatoes

Cheese, Bacon & Chive Stuffed Potatoes


This stuffed potatoes are perfect for an easy dinner and taste great! They are Low FODMAP, but filling and satisfying!


2 People

Prep time

10-15 Minutes

Cook time

35 Minutes

Total time

45-50 Minutes


2 Jacket potatoes
4 or 5 rashers of unsmoked back bacon
125g of grated mozzerella
40g of grated cheddar
2 tablespoons fresh 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.

  • Heat your oven to 200 degrees.
  • Use a fork to prick holes in the two jacket potatoes and pop them in the microwave for 10mins.
  • Whilst the potato is in the mircowave, grate the mozzerella and cheddar into separate bowls.
  • Once the potatoes are done, transfer them to the oven to continue cooking for a further 15mins.
  • Fry or grill the bacon to your liking (I prefer mine a little crispy!).
  • Finely chop the chives into the same bowl as the mozzerella. Once the bacon is cooked, chop the bacon into in the bowl along with the chives and mozzerella.
  • Once the potatoes are cooked, remove them from the oven and cut them in half.
  • Use a spoon to remove the center and place this potatoe into the bowl with the bacon, mozzerella and chives. Mix well.
  • Spoon the mixture back into the potato skins. Sprinkle the cheddar on top and put back in the oven for about 4 mins, until the cheese is melted and the top is going golden/light brown.
  • 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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