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A stuffed jacket potato filled with whipped cream cheese, bacon, shredded cheddar, and scallions.
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Stuffed Jacket Potatoes

These Stuffed Jacket Potatoes are filled with buttery scallion cream cheese, baked beans, crumbled bacon, and shredded cheese. Delicious and easy!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American, British
Keyword: stuffed jacket potatoes
Servings: 4 servings

Ingredients

  • 4 large Yukon Gold potatoes (about 2 pounds)
  • 2 tablespoons olive oil
  • 4 tablespoons butter , room temperature
  • 4 ounces cream cheese , softened
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon coarse salt , plus more to taste
  • 1/2 teaspoon pepper , plus more to taste
  • 3 scallions , minced, reserving 1-2 tablespoons for garnish
  • 6 strips of bacon , cooked until crispy and crumbled
  • 1 cup baked beans , heated up
  • 1 cup freshly shredded cheddar cheese , divided

Instructions

  • Clean and dry 4 large Yukon Gold potatoes, then prick them all over with a fork.
    A fork pricking holes into 4 potatoes on a baking sheet.
  • Place them on a baking sheet and rub with 2 tablespoons olive oil and a sprinkle of salt.
    Potatoes rubbed in oil and salt before baking.
  • Bake in the oven at 400 degrees F for 50-60 minutes or until fork tender.
    Four jacket potatoes on a baking sheet.
  • While the potatoes are baking, in a medium mixing bowl, combine 4 tablespoons room temperature butter, 1/2 cup softened cream cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon pepper, and 3 minced scallions (reserving some for garnish). Using a hand mixer, blend everything together until a light, whipped cream cheese butter paste is formed.
    A whipped cream cheese in a glass mixing bowl with a hand mixer.
  • When the potatoes are done baking, cut a criss-cross across the top and gently pry open. (The potato functions as a bowl holding the toppings, so don’t cut it all the way through.)
    A close up view of a jacket potato with a cross cut into it.
  • Divide this whipped cream cheese/butter mixture between the 4 hot potatoes either using a piping bag or a spoon. Top with 6 strips of bacon crumbles, 1 cup warm baked beans, and 1 cup freshly shredded cheddar cheese, dividing them up between the hot potatoes. (Alternatively, you can add the cream cheese topping at the end for a prettier presentation.)
    Overhead view of stuffed jacket potatoes, topped with beans, cheese, and whipped cream cheese.
  • Garnish with extra scallions, and sprinkle with more salt and pepper to taste. Enjoy!
    Side close up view of stuffed jacket potatoes, topped with beans, cheese, and whipped cream cheese.

Notes

Use canned or homemade baked beans. I tested this recipe with canned baked beans, but if you prefer homemade, try Amy's baked beans recipe (it's delicious!)
Use freshly shredded cheese. If possible, shred your own cheese rather than using a pre-shredded bag from the store. The pre-shredded options are usually coated in an anti-caking agent that can affect the flavor and the melt.

Nutrition

Serving: 1potato | Calories: 637kcal | Carbohydrates: 46g | Protein: 20g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 1422mg | Potassium: 1070mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1113IU | Vitamin C: 37mg | Calcium: 295mg | Iron: 3mg