Cheesy stuffed baked potatoes

We have tried this recipe over the weekend as an elevated jacket potato, and i thought it was worth sharing.

i have to say i changed the original recipe to our taste as i thought there was not enough cheese!!!!

A great dish to use up some of the cheeses in your fridge.

Prep: Takes 15/20 min

Cooking time 1 h

Serves 4

Ingredients

• 4 medium baking potatoes

• 2 tbsp olive oil

• 25g butter

• 1 large onion, finely sliced

• 6slices smoked streaky bacon, chopped (I used Lardons instead)

• 2 tbsp double cream

• 200g mixed good melting cheese, such as reblochon, raclette or gruyère (this is the original recipe, i added 100g of cheese.

• chopped parsley, to serve

Method

STEP 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. (You can speed this up by starting them in the microwave)

STEP 2

Meanwhile, heat the remaining oil and half the butter in a frying pan. Add the onion and gently cook for 10 mins until softened and golden. Remove from the pan and set aside, add the chopped bacon (or lardons) and fry until just crisp. Remove using a slotted spoon and place on kitchen paper.

STEP 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/Lardons, 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.

(I have kept some Gruyere to add at the top before putting it back in the oven)

Side note: I have taken all the Reblochon from the shop to make this… :)