Twice-Baked Potatoes

Method

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1. Heat the oven to 200°C / 400°F.

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2. Scrub the potatoes, prick them all over with a fork, rub with the oil and coarse salt and bake directly on the oven rack for 60 minutes, until tender.

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3. Cool 10 minutes, then halve lengthways and scoop out the flesh into a bowl, leaving a 5 mm wall so the skins hold their shape.

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4. Mash the hot flesh with the butter, soured cream, milk, two thirds of the cheddar, the salt and pepper until smooth but still a little rustic. Stir in the bacon and chives.

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5. Pile the filling back into the skins, mounding it, and set them on a tray.

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6. Scatter over the remaining cheddar.

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7. Bake 20 to 25 minutes, until the tops are golden and the cheese is bubbling.

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Chef’s Tips

• Bake on the rack for a crisp skin that holds the filling.
• Mash the flesh while it is hot so it takes up the butter.
• Leave a thin wall of potato in each skin so it does not tear.

Pairing Suggestions

• Steak
• A crisp green salad
• Roast chicken

Storage & Reheating

Refrigerate assembled, unbaked potatoes up to 2 days and bake from cold, adding 10 minutes. Freeze wrapped for 2 months and bake from frozen at 190°C for 40 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.