Recipe Index

Ingredients

• 4 large baking potatoes, washed and dried
• 2 tbsp milk
• knob of butter
• olive oil, to drizzle
• 2 tbsp chopped fresh flatleaf parsley
• salt and freshly ground black pepper
• 3 tbsp basil pesto
• 2½oz Parmesan, coarsely grated
• 4 rashers bacon, cut into small pieces
• 1¾oz button mushrooms, sliced
• 2½oz mature cheddar, grated
• 1 tbsp olive oil
• 4 spring onions, chopped
• 4 generous tbsp soured cream
• paprika, for dusting
• 2 large red peppers, halved, seeds removed and roasted until soft, or 2 chargrilled peppers from a jar
• 1 tbsp soft goats’ cheese
• 1 tbsp chopped fresh basil

Method

1. Heat the oven to 400°F and bake the potatoes for 1 to 1.5 hours until the skins are crisp and the centres soft.
2. Split the potatoes, scoop the flesh into a bowl and mash with the milk, butter, parsley, salt and pepper. Spoon back into the skins.
3. Top some with the pesto and Parmesan, some with the fried bacon, mushrooms, cheddar, spring onions and soured cream with a dusting of paprika, and the rest with the roasted peppers, goat cheese and basil.
4. Return to the oven for 10 minutes until the cheese melts and the tops are hot. Drizzle with olive oil and serve.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data