Loaded Baked Potato
Ingredients
- 4 pcPotato (large, starchy type)
- 50 gSalted butter (softened)
- 100 mlCream (thick)
- 150 gSmoked lardons (grilled)
- 100 gCheddar cheese (grated)
- 1 pcChives fresh (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 mlSour cream (chilled)
Method
A salty, crispy skin hiding a steaming heart of potato mashed with butter and cream. The contrast between the crunchy bacon and the melted cheddar pulling under the fork is immediate.
- 1
Scrub the potatoes under water to remove any trace of soil. Dry them perfectly. Prick the skin several times with a fork to allow steam to escape.
- 2
Place the potatoes directly on the oven rack at 200°C. Bake until the skin is crispy and a knife blade sinks in like butter.
- 3
Meanwhile, brown the bacon bits in a dry pan until they are golden and crispy. Finely chop the chives.
- 4
Cut a top off each potato. Scoop out the flesh with a spoon without piercing the skin. Mix this pulp with the butter, cream, salt, and pepper until smooth.
- 5
Fill the shells with the mixture. Spread the grated cheddar and bacon bits on top. Bake for 5 minutes so the cheese coats the potato.
- 6
Out of the oven, place a generous dollop of sour cream on each potato to add freshness, then sprinkle with chopped chives.
Frequently asked questions
How do you get this dish right?
- Do not wrap the potatoes in foil, or the skin will be boiled rather than crispy.
- The skin should sound hollow when tapped, a sign of perfectly cooked flesh.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in the oven to maintain the skin's crispness.
