Bacon & Egg Red Jackets Bake

Bacon & Egg Red Jackets Bake



  • 4 x Large Red Jackets potatoes
  • 4 x Hard boiled eggs
  • 4 Rashers Bacon, trimmed of fat, rinsed to remove salt and diced
  • 1 x Large Wilcox onion, chopped
  • 1/4 cup Flour
  • 1/4 Tspn Dry mustard
  • 2 cup Trim milk
  • 1 cup Grated reduced fat cheese
  • Finish with Paprika


Cut the red jackets potatoes into quarters, leaving skins on. Place in a pot of boiling water and cook until just tender (do not overcook). Add your favourite seasoning. Drain and slice the potatoes. Arrange the sliced potatoes and chopped eggs in a large shallow casserole dish which has been sprayed with oil to prevent sticking. Cook bacon and onion in a large covered bowl on high power for 4 minutes in the microwave, then add the flour and mustard. Add milk and stir at intervals for 4 - 5 minutes or until thick. Stir in the cheese and pour over the potato. Top with a little extra grated cheese and sprinkle with paprika. Bake uncovered 180ºC for 30 - 45 minutes or until brown on top and heated through.

Serves: 4

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