Potato bake stuffed pumpkin

Submitted by Rochelle

Potato bake stuffed pumpkin

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Cook Time 4 hours
Total Time 4 hours


  • 1 whole pumpkin
  • 3-4 potatoes
  • 1/2 pkt French onion soup mix
  • 4 rasher of bacon
  • 300mls cream
  • 1 cup grated cheese
  • 1/4 cup of bread crumbs


  • Line slow cooker with foil for easily removal when it's done.
  • Cut top off pumpkin and scoop out seeds in the centre.
  • Peel and slice potatoes and partially boil til soft.
  • Dice bacon and mix with cream, French onion mix, potatoes and half the grated cheese.
  • Tip potato bake into pumpkin
  • Top with the remaining grated cheese and bread crumbs.
  • Add top back to pumpkin and cook for 4-5 hours on high.

9 thoughts on “Potato bake stuffed pumpkin”

  1. Is the alfoil and bakers paper neccessary to stop the underside of the pumpkin from burning?
    Oit looks amazingly delicious…

  2. I finally got to make this. It was really lovely. It didn’t look like the above picture as I had a pumpkin that only fitted after I had cut some of the peel off…this of course caused it to collapse when we tried to get it out. Something to remember – the size of the pumpkin and the size of the slow cooker 🙂
    I would also leave off the lid, because when you lift it, the topping comes off with said lid…

  3. This dish is amazing , it’s the best of both worlds. Creamy potato and baked pumpkin. We use this as a side sometimes for roast meats or steak or even pulled meat. I have leant to put long folded pieces of foil underneath it to help pull it out . Sometimes (but not very often as we just want to eat it lol ) when I take it out I put some cheese and grill the top .

  4. We have made this amazing dish a few times now. Really can’t rate it high enough. Delicious. With left overs I scooped it all out , added some chicken stock , when simmered I blitzed it with a stick blender for soup. Oh my gosh it’s the best. Do try it.

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