Recipe: Roasted potato skins with macadamias, bacon, rocket and blue cheese

The humble jacket potato turns into a moreish snack when you add macadamias, bacon and blue cheese.

The combination of creamy, buttery macadamias and salty, crispy bacon adds a satisfying crunch to the soft potato flesh.

And the tangy, pungent blue cheese pairs perfectly with the rich flavours, creating a mouthwatering balance of savoury and indulgent.

Each bite is a burst of flavours and textures, making it a delicious treat for any occasion. Whether it’s a quick lunch or a cozy dinner, this elevated jacket potato will surely satisfy your cravings and leave you wanting more.

Makes 20


  • 5 large floury potatoes, washed, scrubbed
  • 2 tablespoons macadamia oil
  • 175g bacon, finely diced
  • 3 green onions, thinly sliced
  • ½ cup macadamias, roasted, roughly chopped
  • 75g blue cheese, crumbled
  • a big handful wild rocket
  • sour cream to serve
1509 Roasted potato skins with macadamias, bacon, rocket and blue cheese (1)


Preheat oven to 200°C fan-forced. Brush each potato with half the macadamia oil, place on an oven tray and roast for 45 minutes to 1 hour or until tender. Set them aside until cool enough to handle.

Cut the potatoes into quarters keeping the skin intact. Scoop out the flesh leaving some around the edges to help keep their shape. (Freeze the scooped-out potato for making mash or fish cakes).

In a large non-stick frying pan cook the bacon over medium heat for about 5 minutes until golden and crispy, remove from the heat and add the green onions and half the macadamias.

Preheat the oven grill on a medium-high heat. Place the skins onto a baking tray, flesh side down, brush with the remaining macadamia oil and grill for 3 minutes or until crispy. Remove from the grill and spoon the bacon, onion and macadamia mix into the skins. Add the remaining macadamias and top with the blue cheese. Grill for a further 5 minutes or until the cheese has melted.

Place onto serving plates, top with rocket and serve warm with sour cream.

Potato Jacket Skins FAQs

How can I make the potato skin extra crispy?

There are a few key steps to achieving crispy potato skin on your jacket potatoes. First, make sure to scrub the potatoes thoroughly and dry them completely before baking. This will help the skin crisp up better. Secondly, rub the potatoes with oil before baking to help promote crispness. You can also add a sprinkle of salt or your favourite seasoning to the skin for added flavour.

Can you cook potatoes in the microwave?

Yes, you can cook potatoes in the microwave. Simply pierce the potatoes with a fork a few times, then place them on a microwave-safe plate.

Microwave for 5-6 minutes on high, flipping halfway through, until the potatoes are cooked through. Let them cool for a few minutes before slicing or serving.

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