You are here:

Baked potatoes

Rachel Allen from Rachel's Favourite Food...
Rachel Allen offers a choice of three fabulously tasty fillings for baked potatoes

Baked potatoes

Method

1. Preheat the oven to 230C/gas 8.

2. Pierce a few holes in the potatoes with a skewer or a fork and put on a tray or rack into the oven and cook for about 40-55 minutes, until the potatoes feel soft under the crisp skin. You can cook the potatoes with a metal skewer stuck through them; this will speed up the cooking process. Serve with your choice of topping.

3. For the serrano ham and manchego cheese topping: remove the potato from the oven and cut a cross in it to open it out slightly.

4. Place a slice of serrano ham and a couple of slices of cheese over the top.

5. To make the dressing: put all the ingredients for the dressing in a jar and seal tightly. Shake well to combine. Drizzle 1-2 teaspoons over the cheese.

6. For the gruyere cheese and crispy bacon topping: cut a cross in the top of the baked potato and dot with butter.

7. Sprinkle with the crisp bacon and the grated gruyere, and a little freshly ground pepper and pop back into the hot oven for 3-4 minutes until the cheese is melted and bubbly.

8. For the smoked salmon topping: heat the butter or oil in a small pan and toss the salmon with the capers in the hot pan.

9. Add freshly ground pepper and a squeeze of lemon juice.

10. Split the cooked potato open and add a good tablespoon of crème fraiche.

11. Sprinkle the salmon and capers over the crème fraiche and decorate with snipped chives.

Comments add a comment

Be the first to add a comment...

Serves: 2

Prep: 15 min
Cook: 50 min

Ingredients
2 large Potatoes, in their skins, scrubbed clean

For the serrano ham and manchego cheese topping

2 slices Serrano ham
4 slices Manchego cheese, or parmesan cheese, thinly sliced

For the walnut dressing

1 tbsp Walnut oil
1 tsp white wine vinegar
1/4 tsp Dijon mustard

For the gruyere cheese and crispy bacon topping

15g Butter
2 tbsp bacon lardons, cooked in a hot pan until crisp
4 tbsp Gruyere Cheese, freshly grated

For the smoked salmon topping

8g Butter, or 1/2 tbsp olive oil
50g Smoked salmon, cut into small dice
15g capers, drained on kitchen paper
squeeze lemon juice
2 tbsp crème fraiche
snipped Chives, to serve