Baked potatoes are one of those real winter comfort foods, and something I normally shove in the oven when I am feeling lazy. I also seem to eat them by the truckload at this time of year as they are perfect fodder for Bonfire Night aren’t they?
I’m normally stay pretty simple in my baked potato – whack them in the oven and when they’re ready, smother them in butter and about 400g of cheese… but I decided last night to do something a bit different and make baked potatoes loaded with cheese, bacon and onion based on a recipe I saw in a magazine once.
The result was good. They took a fair amount of effort (so not really one for the lazy nights) but they were hearty and filling and enjoyed by all. I probably won’t make them often, they might well remain a Bonfire Night treat but I know I will make them again.
Loaded Baked Potatoes
4 medium baking potatoes
2 tbsp olive oil
1 large onion, finely chopped
6 slices smoked streaky bacon, chopped
2 tbsp double cream
200g Cheddar cheese
Heat the oven to 200c/gas mark 6. Prick the potatoes with a fork then rub them with half of the olive oil and some sea salt and black pepper. Arrange the potatoes on a baking tray and pop into the oven for around 1 hour, until the skins are crisps. When poked with a skewer the potatoes should be completely tender.
Whilst the potatoes are cooking, heat the remaining oil and half of the butter in a frying pan. Add the chopped onion and gently cook for around 15 mins, until it is softened and golden. Remove the onion from the pan and set aside.
Add the chopped bacon and fry until it is just crisp. Remove the bacon from the pan using a slotted spoon and place on kitchen paper.
When the potatoes are cooked, halve each lengthways, making sure you don’t burn yourself! Scoop out most of the potato into a large bowl – you should have a potato skin shell with just a thin layer of potato in it.
In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and pepper before folding in the onion, bacon and three-quarters of the cheese. Spoon the mixture back into the shells and top with the remaining cheese.
Transfer back to the baking tray and return to the oven for further 10-15 mins until the cheese is melting and golden.
love & kisses
Mrs M x