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Loaded baked potatoes
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4 large baking potatoes
1 tbsp olive oil
200g smoked bacon lardons
1 bunch salad onions, trimmed and finely sliced
15g unsalted butter
100ml soured cream
2 tbsp snipped chives
100g mature cheddar cheese, grated
1. Preheat the oven to 200°C, gas mark 6. Prick the potatoes with a fork, brush with the oil, season and place directly on the top shelf of the oven. Bake for 1 hour, until the skin is crisp and the flesh is soft to the point of a knife.
2. Meanwhile, put the lardons in a cold, dry frying pan over a low heat. Cook very slowly for 10 minutes, until the fat begins to run. Turn the heat up to medium, then after 1 minute add the salad onion and cook, stirring occasionally, for 5 minutes more, until the lardons have turned golden and crisp. Drain on kitchen paper.
3. Once the potatoes are cooked, hold them with a tea towel, halve lengthways and scoop out most of the flesh, reserving the sturdy shell left behind. Roughly mash the flesh in a bowl with the butter and soured cream, the crisp bacon mixture, ½ the chives and just under 2/3 of the grated cheese. Season and spoon back into the upturned potato skins. Put on a baking sheet.
4. Scatter with the remaining grated cheese. Return to the oven for a further 15 minutes, until golden. Sprinkle over the remaining chives before serving.
This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2018.