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09 August 2009

Jacket Potatoes with Danish Feta, Bacon and Garlic Chives


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
Butter
Salt and pepper
2 tablespoons Danish feta crumbled
2 tablespoons garlic chives finely chopped

Method

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.

1 comment:

  1. I love fetta & bacon so this gets a big thumbs up from me. Served the potatoes as a side dish to steak.

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