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  • Prep
    30 min
  • Total
    1 h 30 min
  • Serving

Cheesy Jacket Potatoes


  • 6 russet potatoes, thoroughly washed
  • Olive oil
  • Salt and pepper, to taste
  • ½ pound butter
  • 1 handful Cathedral City Mature Cheddar Cheese, grated, for each potato
  • 6-8 slices of cooked bacon, crumbled
  • 2 green onions, thinly sliced
  • 236 ml (1 cup) sour cream


  1. Preheat the oven to 450°F (230°C).
  2. Drizzle olive oil over the potatoes and season with salt and pepper.
  3. Wrap the 6 potatoes in aluminum foil.
  4. Place the potatoes on a baking sheet and bake for about 50 minutes, or until they are fork-tender.
  5. Unwrap the potatoes (be careful, they’re hot!) before cutting them into quarters and mashing them lightly with a fork.
  6. To each potato, add a generous slice of butter, 1-2 slices of crumbled bacon, and a delicious handful of shredded Cathedral City Mature Cheddar Cheese.
  7. Transfer the potatoes back into the oven for 4-5 minutes on high to melt the cheese.
  8. Top with a dollop of sour cream, thinly sliced green onion, and (for extra indulgence) a little more crumbled bacon.
  9. Enjoy!