Baked potato with bacon, taleggio and leek

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Rub the potatoes with the olive oil, prick all over with a fork and place onto a little pile of sea salt on a baking tray.

3. 3

   Place the potatoes on the top shelf of the oven and bake until tender and the skin is crisp, about an hour.

4. 4

   Remove from the oven and set aside until cool enough to handle.

5. 5

   Meanwhile, heat a frying pan until medium hot. Add the butter, shallot and garlic and cook for 2-3 minutes, then add the leeks and cook for another two minutes.

6. 6

   Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and cook for 3-4 minutes, or until thickened. Season, to taste, with salt and black pepper.

7. 7

   When the potatoes are cool enough, cut them into quarters and place into an ovenproof dish. Pour the leek sauce over the top then add the taleggio pieces.

8. 8

   Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp.

9. 9

   Roughly chop the bacon and scatter it over the top of the cheese.

10. 10

    Place in the oven and bake for 10 minutes, or until golden-brown and bubbling.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.