Cheddar and Bacon Baked Potato

A salty, crispy skin revealing a fluffy, steaming interior. Butter melts and coats the potato, while the cream adds the freshness needed to balance the smoky bacon.

• Prep time: 10 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 561
• Protein: 15 g
• Carbs: 35 g
• Fat: 39 g

Ingredients

• 4 piece Potato ( large, starchy type )
• 2 tbsp Sunflower oil ( for the skin )
• 1 pinch Gray sea salt ( to rub the skin )
• 40 g Minimum butter sweet ( in small pieces )
• 100 g Smoked lardons ( grilled )
• 80 g Cheddar cheese ( grated )
• 100 ml Cream ( thick )
• 1 piece Chives fresh ( minced )
• 1 pinch Black pepper ground ( for seasoning )
• 100 ml Sour cream ( lightly whipped )

Instructions

1. Tuber preparation

   Wash the potatoes and scrub them vigorously. Prick the skin with a fork to let steam escape. Massage them with oil and sea salt so the skin becomes crispy under the heat.

2. Oven baking

   Bake directly on the oven rack at 200°C. The skin should harden and the flesh should become tender. It's ready when a knife blade sinks in like butter, with no resistance at the core.

3. Topping preparation

   While cooking, brown the smoked bacon bits in a dry pan until golden and crispy. Finely chop the chives. Grate the cheddar if it's in a block.

4. Finishing and plating

   Split the potatoes in half without separating them. Fluff the flesh with a fork to aerate it. Add a knob of butter, the cheddar which should start to melt, then drizzle with cream and sour cream. Finish with the bacon bits, pepper, and chives.

Chef's tips

• Do not wrap in foil, otherwise the skin will be soft instead of crispy.
• Choose starchy potatoes so the flesh mashes easily.
• Ensure the oven is fully preheated before baking to sear the skin.

Storage

Store in the refrigerator for up to 3 days. Reheat in the oven to restore skin crispiness.