Ingredients

  • 8 baking potatoes, washed
  • 2 tblsp olive oil
  • rock salt
  • 8 rashers bacon, finely chopped
  • 2 large onions, finely sliced
  • 100 g light crème fraiche
  • 2 tblsp milk
  • 2 tblsp chives, chopped
  • 100 g mature white cheddar, grated
  • 2 tblsp parsley, chopped
  • 100 g baby spinach leaves, washed and trimmed
  • 100 ml broccoli florets, blanched
  • 100 g sweetcorn, cooked
  • salt and black pepper, to taste
  • olive oil, for sauting the onions

Method

  • Preheat the oven to 180C (160C fan/Gas 4).
  • Brush the potatoes with olive oil and place in a roasting tin.
  • Bake for about 30–40 minutes depending on the size until crispy on the outer skin and soft inside.
  • In the meantime, fry the bacon until crispy and place in a small bowl.
  • Heat a large frying pan with olive oil, saute the onions until softened and caramelised.
  • Combine the chives and crème fraiche and place in a bowl ready for the table.
  • Place the grated cheese in a bowl.
  • Place the spinach, broccoli and sweetcorn in bowls.
  • Cut a cross into each – season with a little salt and pepper and allow to cool slightly.
  • Place everything on the table, ready for everyone to help themselves.