BONFIRE NIGHT BAKED POTATOES

Bonfire Night baked potatoes image

Transform a basic baked spud with a rich melted cheese topping, inspired by a classic dish from the French Alps

Provided by Barney Desmazery

Time 1h45m

Number Of Ingredients 8

Ingredients

4 medium baking potatoes
2 tbsp olive oil
25g butter
1 large onion , finely sliced
6slices smoked streaky bacon , chopped
2 tbsp double cream
200g mixed good melting cheese, such as reblochon, raclette or gruyère
chopped parsley , to serve

Steps:

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.
Meanwhile, heat the remaining oil and half the butter in a frying pan. Add the onion and gently cook for 15-20 mins until softened and golden. Remove from the pan and set aside, add the chopped bacon and fry until just crisp. Remove using a slotted spoon and place on kitchen paper.
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, 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.

Nutrition Facts : Calories 550 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2.58 milligram of sodium