Ingredients
- 4 large Red Jacket potatoes
- Olive oil, to rub
- Sea salt, to rub
- 30g butter
- 100g good-quality bacon, diced
- 150ml thick cream
- 100g mild blue cheese, chopped
- Chopped chives, to garnish
- Green leaf salad, to serve
Directions
- Preheat oven to 180°C. Wash potatoes and pat dry. Rub with oil, then roll in sea salt. Place on a baking tray and bake for 1 hour.
-
Meanwhile, melt the butter in a frying pan. Add bacon and fry over medium heat until it begins to crisp. Add cream and cheese, then reduce heat to low for 2-3 minutes, stirring, until thickened slightly. Season with salt and pepper.
-
Use a folded tea towel to hold a hot potato, then use a knife to cut a deep cross in the potato. Allow the steam to escape, then press gently on the sides to push a little of the soft flesh up.
-
Place potato on a plate, spoon over the sauce, garnish with chives and serve with a salad.
Serving size: 4
Recipe courtesy of delicious.com.au