Jacket potato bubble and squeak is a British-style way to turn baked potatoes and leftover cooked vegetables into a crisp, golden meal. The potato skins become edible serving shells, while mashed potato, cabbage and other vegetables are fried together and piled inside; versions vary with whatever cooked vegetables are on hand.
Ingredients
- 4 medium baking potatoes, about 8 oz (225 g) each
- 2 tbsp (30 ml) olive oil, divided
- 1 tbsp (14 g) unsalted butter
- 1 small yellow onion, about 5 oz (140 g), finely chopped
- 3 cups (225 g) finely shredded green cabbage
- 1 cup (150 g) cooked peas, carrots, Brussels sprouts or other leftover vegetables, chopped if needed
- ½ tsp fine salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 2 tbsp (30 ml) milk, plus more as needed
- 1 tbsp (15 g) butter, for the potato mash
- 2 tbsp (30 ml) neutral oil or olive oil, for frying the bubble and squeak
- 2 tbsp (8 g) chopped fresh parsley, optional
Instructions
- Heat the oven to 425°F (220°C). Scrub the potatoes, dry them well and prick each several times with a fork. Rub the skins with 1 tablespoon (15 ml) olive oil and set them on a baking sheet. Bake for 55–70 minutes, until the skins feel crisp and a knife slides easily into the centers. Larger potatoes may need a little longer.
- While the potatoes bake, melt 1 tablespoon (14 g) butter in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Add the cabbage and cook for 7–9 minutes, stirring often, until tender and any released liquid has evaporated. Stir in the cooked vegetables, salt and pepper; cook for 2 minutes, then take the skillet off the heat.
- Let the potatoes cool just enough to handle, about 5 minutes. Cut each in half lengthwise. Scoop the flesh into a bowl, leaving a shell about ¼ inch (6 mm) thick so it can hold its shape. Arrange the shells cut-side up on the baking sheet.
- Mash the potato flesh with 2 tablespoons (30 ml) milk and 1 tablespoon (15 g) butter. Keep the mash fairly firm; add only a little extra milk if it is too dry to combine. Fold in the cabbage and vegetables until evenly mixed. Taste and add more salt or pepper if needed.
- Brush the potato shells with the remaining 1 tablespoon (15 ml) olive oil. Bake them cut-side up for 8 minutes to dry and crisp slightly. Meanwhile, heat 2 tablespoons (30 ml) frying oil in a clean, large nonstick or well-seasoned skillet over medium heat.
- Add the potato-and-vegetable mixture to the skillet and press it into an even layer about ¾ inch (2 cm) thick. Cook undisturbed for 6–8 minutes, until the underside is deeply golden and crisp. Cut the mixture into four portions and turn each with a wide spatula; it is fine if the pieces break up. Cook for another 5–7 minutes, turning once more if needed, until browned and piping hot throughout.
- Spoon the bubble and squeak mixture into the potato shells. Return them to the oven for 5 minutes, just to warm the filling and shells together. Scatter with parsley, if using, and serve hot.
Tips
- Dry, fluffy baking potatoes make the best mash and crispest skins. If the cooked vegetables are wet, drain them well and cook off excess moisture in the skillet before mixing.
- Leftover cooked cabbage is a handy substitute for fresh cabbage. Use about 3 cups (225 g), and skip the cabbage-cooking stage; warm it with the onion and other vegetables instead.
- Keep the mixture firm and avoid pressing it too tightly into the pan. Too much milk or a crowded skillet can make it soft rather than golden. Cook in batches if your skillet is small.
- For easier handling, bake the potatoes a day ahead and refrigerate them promptly. Scoop and mix the filling when ready to cook; cold potatoes may need a few extra minutes in the skillet to heat through.
Serving Suggestions
Serve the filled potato halves as a main course with a crisp green salad, sliced tomatoes or steamed greens. They also make a hearty side for roast meat, sausages or a vegetarian main. A spoonful of mustard, brown sauce or chutney adds a sharp, tangy contrast, while a dollop of sour cream or plain yogurt gives the filling a cool finish.
For brunch, serve one potato half per person with a fried egg on the side. Cook eggs until the whites and yolks are firm, or follow the USDA FSIS safe minimum of 160°F (71°C) for egg dishes if preparing them as a mixed dish.
Variations
Use leftover mashed potatoes instead of baking fresh ones: you will need about 4 cups (900 g). Put the mixture in a lightly oiled baking dish or fry it in a skillet, and serve it alongside baked potatoes or another main. The result is less of a stuffed jacket potato but keeps the crisp-edged bubble-and-squeak character.
Swap the cabbage for finely chopped kale, savoy cabbage or cooked broccoli. Add ½ cup (50 g) grated mature cheddar to the mash for a richer filling, or stir in 1 teaspoon (5 g) wholegrain mustard. For a meat-free meal, keep the base as written; diced cooked ham or bacon can be added, but it is not necessary for the dish.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a covered container, and use within 3–4 days. Store the shells and filling together, or keep them separate to help the shells stay crisp. Freeze cooled portions in a freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator.
Reheat in an oven or air fryer at 350°F (175°C) until hot throughout and the center reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Allow about 15–20 minutes from refrigerated, depending on the portion size. A microwave is quicker, but the potato skins will be softer; finish them briefly in a hot skillet or oven if you want crispness. Reheat leftovers only once.
Frequently Asked Questions
Can I use leftover baked potatoes?
Yes. Refrigerate baked potatoes within 2 hours, then scoop out the cold flesh and mix it with the cooked vegetables. Because the filling starts cold, allow extra skillet time and check that it is hot throughout before serving.
What vegetables work best in bubble and squeak?
Cabbage is classic, but cooked Brussels sprouts, carrots, peas, broccoli, kale or a mixture all work. Chop larger pieces small and avoid adding vegetables that are very wet unless you first drain or cook off the moisture.
Why is my bubble and squeak falling apart?
The mixture may be too wet, the pan may be crowded, or you may be turning it before a crust has formed. Drain vegetables well, use only enough milk to bind the mash, cook in a broad skillet and let each side brown before turning.
Can I make the filling ahead?
Yes. Mix the filling, transfer it to a covered container and refrigerate it within 2 hours; use it within 3–4 days. For the best texture, bake and fill the potato shells shortly before serving, then reheat the filling until it reaches 165°F (74°C).
Can I make this without cabbage?
Yes. Use an equal amount of cooked kale, Brussels sprouts or another firm, well-drained vegetable. The flavor changes with the vegetable, but the potato mash still binds the filling and develops crisp edges when fried.
Can I cook the bubble and squeak in the oven instead of a skillet?
Yes. Spread the mixture in a lightly oiled, shallow baking dish and bake at 425°F (220°C) for about 20–25 minutes, turning it once if practical. It will brown less evenly than skillet-cooked portions, so use the broiler briefly at the end if needed, watching closely.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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