Bacon, tomato and cheese stuffed jacket sweet potato

Bacon, tomato and cheese stuffed jacket sweet potato

You can't beat a scrummy jacket potato for lunch!

Prep time:
10 minutes
Cooking time:
55 minutes


  • 1x160g sweet potato  
  • 30g  plant-based cheddar style cheese, finely grated  
  • 1 medium ripe tomato, deseeded and diced  
  • 1 rasher of This Isn't Bacon
  • 0.5 tsps  balsamic dressing, to serve - (optional)
  • 1  cherry tomato, sliced to garnish (optional)  
  • 40g  green salad leaves  


  • Preheat the oven to 180(FAN)C, 350F, Gas Mark 4.
  • Wipe the potato with a damp cloth and then prick all over and bake in the oven for 40-50 minutes.
  • Heat a small frying pan and dry fry the This Isn't Bacon until crispy. Remove from the heat and place on a chopping board. Chop into smallpieces (about 1cm square) and place in a bowl.
  • Add the diced tomato and a little black pepper to the bacon, stir gently and set aside.
  • Remove the jacket potato from the oven and place on a chopping board and cut down the centre length ways. Carefully scoop out the flesh into a separate bowl and mash gently with a fork. Fold in half the grated cheese and the bacon and tomato mix and pack the mixture back into the potato skin. Place on a baking tray and top with the remaining cheese. Place back in the oven and cook for a further 5 minutes or until the cheese has melted.
  • Remove from the oven and place on a serving plate, top with the sliced cherry tomato and balsamic dressing (if using) and serve straight away with a green salad.

Become a member for access to thousands of great recipes -