There’s something about loaded baked potatoes that looks simultaneously elaborate and simple. Whilst it takes a little time to prepare these, the preparation itself couldn’t be simpler and you can then claim to serve “triple baked” loaded potatoes which makes it sound pretty cool, right?
2 medium sweet potatoes
170g crème fraîche (plus a little extra for serving)
150g mature cheddar, grated
150g smoked bacon lardons
1tsp olive oil (plus a little extra for greasing)
Salt and pepper for seasoning
Small bunch of chives (plus a little extra for serving), chopped
First, preheat your oven to 200 then using a sharp knife, pierce each potato a few times.
Lightly grease a baking tray and place the potatoes onto it. Bake the potatoes for around 50 minutes until soft.
Remove the potatoes from the oven and cut into halves. Reduce the temperature to 180C.
Scrape out the flesh leaving a little on the skins. Brush the outside of the skins with olive oil and return to the oven and bake for 10 minutes.
Fry the bacon lardons in a dry pan. Put the potato flesh into a large bowl and mash together with the créme fraîche, most of the grated cheddar, most of the bacon lardons (leave some of the cheddar and lardons to top) and the chopped chives and season to taste.
Now put the mixture back into the baked skins. Top with the remaining bacon lardons and cheddar and bake for another 15 minutes. To serve, top with a dollop of crème fraîche and some chopped chives.