As a child I just loved potatoes baked in their skins. Mum would always bake them so that they were crunchy on the outside and then pop a bit of salt and butter in the middle making them delicious and creamy on the inside - simple but so wonderfully comforting.
After I moved out of home I made baked potatoes very rarely - in fact until recently the only time I can remember baking a potato in its jacket was when I had my tonsils out and felt like something very plain but homely (unfortunately I could only manage a few bites). But lately potatoes baked in their skins have made a come back with me. Naturally, I normally cannot go past just the simple butter, salt and pepper filling of my childhood (though Mark prefers chives, bacon and sour cream), but on occasion I have tried something different - resulting in this combination which I really loved.
Ingredients (serves 2)
2 medium - large potatoes in their skins, scrubbed clean and pricked with a knife (or a few smaller potatoes as I have used in the photo)
Olive oil for frying bacon
2 rashes bacon finely chopped
Salt and pepper
2 tablespoons Danish feta crumbled
2 tablespoons garlic chives finely chopped
Preheat the oven to 200 degrees. Place the potatoes directly onto the oven rack and bake for at least an hour (you can also pre-cook the potatoes in the microwave and bake for less time).
Meanwhile, heat the oil in a pan and fry the bacon until crisp. Drain on absorbent paper.
Once potatoes are cooked, cut a cross in the top of each and fill with a small knob of butter, salt and pepper, bacon, feta and chives.