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Bonfire Night baked potatoes

Bonfire Night baked potatoes

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(23 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins

Easy

Serves 4
Transform a basic baked spud with a rich melted cheese topping, inspired by a classic dish from the French Alps

Nutrition and extra info

Nutrition: per serving

  • kcal550
  • fat36g
  • saturates18g
  • carbs39g
  • sugars4g
  • fibre3g
  • protein21g
  • salt2.58g
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Ingredients

  • 4 medium baking potato
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, finely sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 slices smoked streaky bacon, chopped
  • 2 tbsp double cream
  • 200g mixed good melting cheese, such as Reblochon, Raclette or Gruyère
  • chopped parsley, to serve

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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Method

  1. Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then rub with half the oil, some sea salt and black pepper. Arrange on a baking tray and bake in the oven for about 1 hr 15 mins, until their skins are crisp and they are completely tender when prodded.

  2. Meanwhile, heat the remaining oil and half the butter in a frying pan. Add the onion and gently cook for 15-20 mins until softened and golden. Remove from the pan and set aside, add the chopped bacon and fry until just crisp. Remove using a slotted spoon and place on kitchen paper.

  3. Halve each potato lengthways (watch out, they will be hot), then scoop out most of the potato into a bowl, leaving a potato skin shell with a thin layer of potato. In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and pepper. Fold through the onion, bacon, three-quarters of the cheeses and half the parsley. Spoon back into the potato shells and top with the remaining cheese. Transfer to the baking tray and return to the oven for 10-15 mins, until melting and golden. Sprinkle with the remaining parsley and serve with a sharply dressed crisp salad, if you like.

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Comments, questions and tips

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Comments (27)

sidburygate's picture

I've often done this as either accompaniment or main dish, the cream & butter aren't necessary & you can even leave out the bacon & it's still good. Was the first thing I made in school cookery lesson(nearly 50 years ago) & we put grated carrot in(which seemed odd) but was very tasty.

whitechoco84's picture

Instead of cream I'm going to use half fat creme fraiche and I think chives would also be yummy...

andrenegawley's picture
5

Really yummy.

apolloxxl's picture

looks lovely. gonna try.

lynnbradhall's picture
5

I didn't use the oil, only half the butter, creme fraiche instead of cream and no bacon as we were having them with roast pork but all the cheese. Hope it reduced the calories but they were still lovely
:-))))

fairycakey's picture

Who'd have thought you can add that much fat & calories to the humbled baked potato?

Oil, butter, double cream AND cheese?!!?

katycooks's picture
4

Simple to do and delicious.

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