Potatoes – Any starchy or all-rounder potatoes will work great for this recipe. The recipe will work fine with waxy potatoes too, except they just don’t bake to be as fluffy inside so the mashed potato filling is denser / thicker. It’s still delicious, just a different texture!
2. Bacon – If you don’t use streaky bacon (eg. if you’re in Australia and you use middle bacon or shortcut bacon) there won’t be enough fat to cook it using this oil-less method. So just add a touch of oil on high heat and cook bacon until crisp.
3. Cheese – Any cheese that melts well can be used here. If using mozzarella, add an extra pinch of salt into the filling (because it’s got less seasoning that other cheeses and can taste bland).
4. Make ahead – Stuffed potatoes can be assembled up to the point of topping with cheese. Refrigerate and bake when required.
5. Nutrition per piece (ie. half a potato)
