• 2servings
  • 50minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D
MineralsChromium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 large potatoes , in their skins, scrubbed clean

  2. 2 slices Serrano ham

  3. 4 slices manchego cheese , or parmesan cheese, thinly sliced

  4. 1 tbsp walnut oil

  5. 1 tsp white wine vinegar

  6. 1/4 tsp Dijon mustard

  7. 15 g butter

  8. 2 tbsp lardons of bacon , cooked in a hot pan until crisp

  9. 4 tbsp gruyere cheese , freshly grated

  10. 8 g butter , or 1/2 tbsp olive oil

  11. 50 g smoked salmon , cut into small dice

  12. 15 g capers , drained on kitchen paper

  13. squeeze lemon juice

  14. 2 tbsp creme fraiche

  15. snipped chives , to serve

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 230C/gas 8.

  2. Pierce a few holes in the potatoes with a skewer or a fork and put on a tray or rack into the oven and cook for about 40-55 minutes, until the potatoes feel soft under the crisp skin. You can cook the potatoes with a metal skewer stuck through them; this will speed up the cooking process. Serve with your choice of topping.

  3. For the serrano ham and manchego cheese topping: remove the potato from the oven and cut a cross in it to open it out slightly.

  4. Place a slice of serrano ham and a couple of slices of cheese over the top.

  5. To make the dressing: put all the ingredients for the dressing in a jar and seal tightly. Shake well to combine. Drizzle 1-2 teaspoons over the cheese.

  6. For the gruyere cheese and crispy bacon topping: cut a cross in the top of the baked potato and dot with butter.

  7. Sprinkle with the crisp bacon and the grated gruyere, and a little freshly ground pepper and pop back into the hot oven for 3-4 minutes until the cheese is melted and bubbly.

  8. For the smoked salmon topping: heat the butter or oil in a small pan and toss the salmon with the capers in the hot pan.

  9. Add freshly ground pepper and a squeeze of lemon juice.

  10. . Split the cooked potato open and add a good tablespoon of crème fraiche.

  11. . Sprinkle the salmon and capers over the crème fraiche and decorate with snipped chives.

  12. Rachel's Favourite Food


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