Very simple and utterly delicious. Baked potatoes reach a whole new level when you mix the cooked potato with the toppings before baking for a second time.
Roussillon baked potatoes – serves 2
- 2 baking potatoes
- 30g butter
- 4 streaky bacon rashers, 2 chopped
- ¼ onion, finely chopped
- 30g blue cheese, crumbled (we used Roquefort)
- 1 small egg, beaten
- ½ tsp finely chopped parsley
Preheat the oven to 200ºC/400ºC/gas mark 6.
Wash the potatoes and pat some salt flakes over the skin, then bake for about 1 hour or until tender.
Meanwhile, melt the butter in a frying pan until foaming, then add the chopped bacon and onion. Cook until the onion is soft but not coloured.
Halve the potatoes, scoop out the insides without breaking the skins. Mash the scooped out potato with the fried onion & bacon, cheese, egg, parsley and some freshly ground pepper (we prefer white pepper for potatoes but black is fine too). Pile the potato mixture back into the potato skins, top with the 2 uncooked bacon rashers and bake for about 15 minutes or until golden.
(Original recipe from Food From Plenty by Diana Henry, Octopus Publishing, 2010.)