Baked Potatoes With Leek Bacon and Cheese Filling
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| baked potatoes with leek bacon and cheese fillingfrances |
| grant-hutton |
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| |
| 4 large | baking potatoes |
| | olive oil |
| | 40g butter |
| 4 Tbsp | fresh cream |
| 4 | x 75g. leeks |
| 4 | rashers of smoked back bacon |
| | 160g grated cheese |
| |
| method: |
| preheat the oven to 400f/200c/gas6. |
| wash and scrub the potatoes and dry them with kitchen roll. |
| coat the surface of the skins with olive oil. thread the |
| potatoes onto skewers. sprinkle them with salt and place on |
| a baking sheet on the highest shelf in the oven. bake for |
| one hour - turning the potatoes over at half time. |
| when potatoes are almost ready, chop the bacon rashers. |
| wash leeks well and chop fairly small. grate the cheese. |
| heat the butter in the frying pan and fry the chopped bacon |
| until it is fairly crisp, remove from heat and keep warm. |
| now add the leek to the pan, stir and soften. put on the |
| grill to preheat. |
| when the potatoes are ready, remove from the skewers and |
| cut potatoes in half. scoop out the potato centres into a |
| bowl. add the bacon. add the leek with the juices from the |
| pan. add the cream. season with salt and pepper and mix |
| together evenly. |
| spoon this mixture into the potato shells. sprinkle |
| liberally with grated cheese and place under the hot grill |
| until the cheese is browned and bubbling. |
| |
| serve with fresh salad and sliced tomatoes. serves 4. |
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| (ID: 6393) Mirror: rec.food.recipes: Mon, Aug 30, 2004 |