Cheddar and Bacon Baked Potato
Ingredients
- 4 pcPotato (large, starchy type)
- 2 tbspSunflower oil (for the skin)
- 1 pinchGray sea salt (to rub the skin)
- 40 gUnsalted butter (in small pieces)
- 100 gSmoked lardons (grilled)
- 80 gCheddar cheese (grated)
- 100 mlCream (thick)
- 1 pcChives fresh (minced)
- 1 pinchBlack pepper ground (for seasoning)
- 100 mlSour cream (lightly whipped)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator for up to 3 days. Reheat in the oven to restore skin crispiness.
