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Roast Potato Bombs

Ready in 1 hr 40 mins

Recipe by Graham 

Roast Potato Bombs is one of those great recipes that lifts the normal into the stratosphere of "Wow"! By the simple addition of cheese, bacon, sausage, and spring onion, you are transported into a world of taste, even though there's absolutely nothing complicated about the recipe.

Preparation Time

10 Minutes

Cooking Time

1 Hour 30 Minutes
A Top Choice Recipe for Something Unusual

Ingredients for Roast Potato Bombs

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

4 large or 8 medium potatoes
4 oz butter
4 oz Cheddar cheese
2 oz breakfast sausages (about one sausage)
1 spring onion
12 rashers (slices) smoked streaky bacon (side bacon)
  salt and pepper

How to Cook Roast Potato Bombs

  1. Roughly chop the cheese, remove the skin from the sausage and finely chop the spring onion. Wash and dry the potatoes then, using an apple coring tool (available in any cook shop) take out a core lengthways from each potato, saving the cores.
  2. Using your fingers, push a mixture of butter, cheese, sausage and onion into each potato. Cut the potato cores in two and use one half at each end to block the hole so that the mix is totally contained within the potato. Wrap each potato with bacon rashers (slices) and then wrap in aluminium foil.
  3. Bake in the centre of a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 1¼ - 1¾ hours until the potatoes are cooked. The cooking time will depend on the size of your potatoes, smaller potatoes being cooked in about 1¼ hours while bigger potatoes will take longer.
  4. Once you are used to cooking roast potatoes, you will know just by giving them a gentle squeeze when they are done (they should give way slightly when squeezed between finger and thumb). If you are not used to it, insert a fork into one of the potatoes; it should go in easily without being forced. Remove the foil, cut the potatoes in two, lengthways, and serve hot with sour cream.
GRAHAM'S HOT TIP:
Roast Potato Bombs work well on a barbeque, too. You can cook them over the coals then keep them warm at the edges of the barbeque while you cook your meat.