Ingredients
Serves 4
- 4 large baking potatoes
- 150g smoked cheese, grated
- 6 rashers streaky bacon
- 3 tbsp butter
- 150ml buttermilk
- Small bunch fresh chives, finely chopped
- Salt & black pepper
- Topping
- 4 tbsp sour cream
- ½ tsp lemon zest
- 1 small garlic clove, finely grated
- 1 tbsp chives, finely chopped
Method
1. Bake the potatoes.
Preheat oven to 200°C.
Score a line across the centre of each potato and place directly on the oven rack. Add sea salt to the tray
Bake for 50–60 minutes until soft inside.
Cook the bacon
Cook the bacon on a cold dry pan and when it heats and becomes crispy, add to a kitchen towel to drain the fat.
Prepare the filling
Cut along the incision and scoop out the potato into a bowl, keeping the skins intact.
Mash with butter, buttermilk, smoked cheese, chives, and the bacon.
Season well.
Refill & bake again
Spoon back into the skins.
Top with a little extra cheese.
Bake for 10–15 minutes until golden.
Make the topping
Mix sour cream with lemon zest, garlic, and chives.
