Egg, sweetcorn and bacon jackets

Egg, sweetcorn and bacon jackets
  • Serves: 6
  • Cook: 40 mins

A great way to revamp and use up leftover jacket potatoes.


  • 3 large cooked jacket potatoes
  • ½ tbsp sunflower or olive oil
  • 3 rashers (100g) smoked bacon, thinly sliced
  • 400g can chopped tomatoes
  • 150g sweetcorn
  • 6 British Lion eggs
  • 50g mature cheese, finely grated
  • 1 tsp chives, to garnish, optional


  1. Heat oven to gas mark 5/190C/170C fan. 
  2. Heat oil in a large frying pan, add onion and bacon and cook over a medium heat for 6-8 minutes until cooked through. Add tomatoes and simmer for 5 minutes until thickened. Stir in the sweetcorn. 
  3. Meanwhile, cut potatoes in half and scoop out the middle leaving a 1/2cm thick ‘skin’. You can freeze the potato flesh to use as mash. Place the potato skins on a baking tray. 
  4. Add the filling to each potato, then scatter each with some cheese. 
  5. Break an egg into each and scatter with a little more cheese. 
  6. Bake for 20 minutes until just cooked through. 
  7. Scatter with chives, if using, and serve.

Cooks tips

For a veggie version, swap bacon for sliced cooked veggie sausage or half a can of cannellini beans.

Click on the stars to rate this recipe:

3.6 / 5 rating (24 votes)

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