Baked potato with bacon, taleggio and leek
Taleggio melts wonderfully and makes a delicious topping for baked potato, combined here with bacon and a creamy white wine sauce.
- 4 large baking potatoes
- 1 tbsp olive oil
- sea salt
- 25g/1oz butter
- 1 shallot, finely chopped
- 1 garlic clove, finely sliced
- 2 leeks, sliced lengthways then across into slices
- 75ml/2½fl oz white wine
- 300ml/10½fl oz double cream
- 150g/5½oz taleggio cheese, roughly chopped
- 8 slices streaky bacon
- salt and freshly ground black pepper
- Preheat the oven to 200C/180C Fan/Gas 6.
- Rub the potatoes with the olive oil, prick all over with a fork and place onto a little pile of sea salt on a baking tray.
- Place the potatoes on the top shelf of the oven and bake until tender and the skin is crisp, about an hour.
- Remove from the oven and set aside until cool enough to handle.
- Meanwhile, heat a frying pan until medium hot. Add the butter, shallot and garlic and cook for 2-3 minutes, then add the leeks and cook for another two minutes.
- Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and cook for 3-4 minutes, or until thickened. Season, to taste, with salt and black pepper.
- When the potatoes are cool enough, cut them into quarters and place into an ovenproof dish. Pour the leek sauce over the top then add the taleggio pieces.
- Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp.
- Roughly chop the bacon and scatter it over the top of the cheese.
- Place in the oven and bake for 10 minutes, or until golden-brown and bubbling.