Imported from Instagram

Leek and Bacon Baked Potatoes

Name: Leek and Bacon Baked Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 2 servings
Cuisine: British
Ingredients: 2 White potatoes (Medium-large); Olive oil (A drizzle for brushing; optional additional drizzle to serve); Flaky salt (Big pinch, plus a pinch for seasoning the leeks); Smoked bacon rashers (2–4 rashers, depending on preference); 2 tbsp Salted butter (One tablespoon for the leeks; the remainder to serve on the potatoes); 1 Leek (Large, chopped); 0.125 tsp Fresh nutmeg (Grated); 1 Garlic (Clove, grated); 60 ml Double cream; 10 g Cheddar (Plus extra for topping); Black pepper (Pinch, for seasoning the leeks); Milk (A dash, optional, to loosen the leeks if they thicken)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Fluffy jacket potatoes are topped with creamy, cheesy leeks and crisp smoked bacon for a warming, comforting meal. Finish with butter, olive oil, and extra cheddar.

2 servings70 minBritish

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Ingredients

2 White potatoes (Medium-large)
Olive oil (A drizzle for brushing; optional additional drizzle to serve)
Flaky salt (Big pinch, plus a pinch for seasoning the leeks)
Smoked bacon rashers (2–4 rashers, depending on preference)
2 tbsp Salted butter (One tablespoon for the leeks; the remainder to serve on the potatoes)
1 Leek (Large, chopped)
0.125 tsp Fresh nutmeg (Grated)
1 Garlic (Clove, grated)
60 ml Double cream
10 g Cheddar (Plus extra for topping)
Black pepper (Pinch, for seasoning the leeks)
Milk (A dash, optional, to loosen the leeks if they thicken)

Steps

1
Preheat the oven to 200°C (400°F). Prick each potato all around with a fork, making about 12–14 holes per potato.
2
Place the potatoes in the oven and bake for 25 minutes.
3
Remove the potatoes from the oven. Brush with a drizzle of olive oil and sprinkle with flaky salt.
4
Return the potatoes to the oven and bake for a further 30 minutes, or until fully cooked.
5
Place the bacon rashers on a baking-paper-lined tray. Bake for 10 minutes.
6
Turn the bacon over and return it to the oven for another 5–10 minutes, until it reaches your preferred crispness.
7
Cut the cooked bacon into small chunks.
8
Melt 1 tablespoon of the butter in a frying pan. Add the chopped leek and fry for a few minutes, until it begins to soften.
9
Add the grated nutmeg, grated garlic, a pinch of salt, and a pinch of black pepper. Cook for about 1 minute.
10
Add the double cream and cheddar to the pan. Mix, then remove the pan from the heat.
11
If the leek mixture has thickened and you want to loosen it, stir in a dash of milk.
12
Cut open each baked potato. Add butter, creamy leeks, and crispy bacon. Finish with an optional drizzle of olive oil and extra grated cheddar, then serve.

Notes

The author says the leek mixture can thicken if left to stand; add a dash of milk if desired. The post does not give a measured amount for the optional finishing oil, extra cheddar, bacon, salt, pepper, or milk.