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Twice Baked Potatoes with Garlic, Cheese & Bacon

Twice baked potatoes are totally indulgent so fill with your favourite ingredients and enjoy with a crisp, green salad. An easy and satisfying dish for the barbecue.

Twice Baked Potatoes with Garlic, Cheese & Bacon
  • 2hrs
  • 15 mins
  • Main
  • 4
  • Easy


  • 4 Baking Potatoes
  • 170 g Softened Goats Cheese
  • 120 ml Softened Butter
  • 120 ml Chicken Stock
  • 1 Garlic Bulb
  • 1 tbsp Olive Oil
  • 1 tbsp Onion Powder
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 110 g Grated Cheese
  • 6 slices of Bacon (cooked and crisp)
  • 2 Spring Onions (chopped)


  • Rinse the potatoes well under running water. Pierce each potato once with a fork to allow steam to escape during cooking, and to prevent the skins from splitting open.
  • Keep the bulb of garlic intact - i.e. do not remove the skin or covering. Simply cut the top of the bulb off to expose each clove. Place the garlic bulb in a piece of foil (form it into a pouch to hold it upright), and pour about a tablespoon of oil over the bulb so that it runs down into the cloves. Wrap the garlic tightly in the foil to prevent any oil leaking out.
  • Clean and prepare the barbecue, preheating to 180'c - 190'c and set up for indirect cooking. When the barbecue reaches temperature, place the potatoes, uncovered, directly on top of the grates. Place the foil-wrapped garlic bulb in a small oven-proof dish and place beside the potatoes. Check the potatoes after 60 minutes. When you squeeze them gently they should feel spongy. If not, leave them for another 15 - 20 minutes to be sure that they are cooked. Remove the garlic after 60 minutes and allow it to sit in the foil until you are ready to use it.
  • Remove the potatoes from the barbecue and evenly slice them in half lengthwise. Very carefully, scoop out the cooked potato flesh with a tablespoon into a large mixing bowl. You may want to wear an oven mitt for this procedure as the potatoes will be very hot.
  • Remove the foil from the bulb of roasted garlic. The garlic bulb should be golden brown, and the cloves should be very soft to the touch. Gently squeeze the garlic cloves, one by one, out of the bulb into the bowl of cooked potato.
  • Combine the goats cheese, melted butter, chicken stock, onion powder, plus salt and pepper into the potato mixture and mash well. Lightly spoon the mashed potato mixture into each hollowed out potato skin. Tip: do not over-fill the mixture into the skins as the potatoes should be light and fluffy for eating.
  • Sprinkle the cooked bacon and chopped spring onion over each potato, followed by the grated cheese. Preheat the barbecue to 150C, indirect heat. Place the potatoes on the barbecue for about 20 minutes until the cheese is melted and the potato filling is hot. Now sit back and enjoy with a simple, crisp green salad.