Stuffed Baked Potatoes

  • Gluten Free Recipe
  • Gluten Free Recipe

Serves: 6

Recipe & Photo by Julie Legg: • Facebook


  • 6 baking potatoes, large
  • 2 cups broccoli florets
  • 1/2 cup bacon pieces (optional)
  • 25g butter
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 3 Tbsp Barker's Harissa Sauce (or your favourite Barker's sauce)
  • pinch of salt & pepper
  • 1/2 cup cheese, grated
  • spring onions, to serve
  • parsley, to serve
  • sour cream, to serve


  1. Preheat oven to 175 degrees.
  2. Wash and scrub skin of potatoes. Pat dry and wrap individually in tin foil. Bake for 50-60 minutes. 
  3. Meanwhile, blanch broccoli florets in a pot of salted boiling water for 5 minutes, then drain. Set aside.
  4. Pan fry bacon pieces until crispy. Set aside.
  5. In the same pan, melt butter and saute shallot and garlic for several minutes, until soft. Set aside.
  6. Carefully remove potatoes from the oven and unwrap (they will be hot). Scoop out a generous cavity from the centre, reserving cooked potato and leaving baked potato skins in tact.
  7. Mash cooked potato, then add cooked shallot, garlic, broccoli and bacon.  Add Harissa Sauce, combine well.  Season with salt and pepper.
  8. Spoon mashed potato into the baked potato skins. Sprinkle with grated cheese.
  9. Place potatoes into an oven dish and bake for 10 minutes, or until cheese is golden.
  10. Remove, serve hot. Garnish with Harissa Sauce, spring onions, sour cream and parsley.