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Twice baked jacket potatoes with cheese, spring onions and cherry tomatoes


A tasty lunch or light evening meal. Perfect accompanied with a mixed salad.

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Rate this recipe 3.9/5 (20 Votes)


  • 1 jacket potato
  • Small bunch of spring onions
  • 4 cherry tomatoes
  • 25g low fat mature cheddar cheese
  • 1 tbsp of half fat creme fraiche
  • Salt and pepper to season
  • Optional- 2 slices of wafer thin ham/chorizo


servings 1
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget


Step 1

Scruib the potato clean under a tap, dry and prick several times with a fork. Cover the potato with a layer of kitchen roll. Microwave on high for 10 minutes or until potato is soft.

Step 2

Meanwhile, preheat the oven to 200oc/ 180oc (fan oven).
Then, finely chop the spring onions and cook them over a medium heat on a hob for approx 5 minutes until they have turned golden brown.

Step 3

Chop the cherry tomatoes into quarters and grate the cheese.
Optional- cut 2 slices of wafer thin ham/chorizo into bite sized pieces.

Step 4

Once the potato has cooked cut it in half and remove the flesh of the potato with a spoon and placed in a small mixing bowl. Leave the potato skins to one side.

Step 5

Add 1 tbsp of creme fraiche to the mixture and half the grated cheese. Mix together with a masher.

Step 6

Add the chopped onions, tomatioes and ham/chorizo if using. Mix together gently with a wooden spoon. Add salt and pepper to season.

Step 7

Spoon the mixture back into the potato skins and top with the remaining grated cheese.

Step 8

Place the potato halves in the oven and cook for approx 20 mins until the cheese has turned golden brown.

Step 9

Remove from the oven and serve with a crisp miixed salad. Enjoy!


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