Baked Jacket Potatoes
Cook Time 45 minutes
4 large potatoes, unpeeled
500g rock salt
3 rashers of bacon
3 spring onions, finely chopped
½ bunch of chives, finely chopped
¼ cup cream
200g of cheddar, grated
Pinch of nutmeg
Salt and pepper
Preheat the oven to 200°C.
Use a fork to pierce the potatoes 4-5 times all over. Place the whole unpeeled potatoes on a baking tray lined with the rock salt and bake for 20 minutes or until tender (this will depend on how big the potatoes are). Remove and cool a little until easy to handle.
Place the bacon into a cold pan and then place on the stove and slowly bring up the heat - this will help render the fat and create crispy bacon lardons. Once crunchy, remove and drain on paper towelling. Chop into small pieces.
Cut the cooked potatoes in half and carefully scoop out the cooked flesh into a large bowl, being careful not to pierce the skins. Arrange the skins back on the baking tray, cut side up.
In the bowl of cooked potato, add the spring onions, chives, bacon, cream and half the cheese, salt and pepper and nutmeg. Combine all of the ingredients together to form smooth mashed potato. Distribute the mash in to the potatoes skins and sprinkle over the remaining cheese. Place back in the oven at 200°C for 15 minutes or until golden and crispy on top.