Pancetta and spinach jacket potatoes with torched raclette
Ingredients
Metric
Imperial
Baked potatoes
- 4 large Nanna Tate potatoes
- 2 tbsp of olive oil
- flaky salt
Pancetta and spinach filling
- 150g of pancetta lardons
- 1 tbsp of olive oil
- 2 shallots, finely diced
- 2 garlic cloves, finely sliced
- 200g of baby spinach, washed
- 50ml of double cream
- salt and pepper
Quick pickled onion rings
- 1 red onion, sliced into rings
- 100ml of cider vinegar
- 100ml of water
- 1 tbsp of caster sugar
- 1/2 tsp sea salt
- 1/2 tsp pink peppercorns
Raclette cheese melt
- 250g of Raclette cheese, sliced
- 1 tsp Dijon mustard
- 50ml of double cream
Garnish
- 1 handful of fresh thyme
- 1 handful of chopped chives
Equipment
- Blowtorch
Method
Preheat the oven to 200°C fan
Scrub the potatoes, prick them with a fork and rub with olive oil and salt. Place directly on the oven rack or a baking tray and bake for 1 hour, or until crisp on the outside and fluffy in the middle
- 4 large Nanna Tate potatoes
- 2 tbsp of olive oil
- flaky salt
Meanwhile, for the filling, fry the pancetta in the olive oil until golden and crisp. Add the shallots and garlic and sauté for 2–3 minutes until softened. Toss in the spinach and allow it to wilt, then stir in the cream. Season to taste and set aside
- 150g of pancetta lardons
- 1 tbsp of olive oil
- 2 shallots, finely diced
- 2 garlic cloves, finely sliced
- 200g of baby spinach, washed
- 50ml of double cream
- salt and pepper
Place the vinegar, water, sugar, salt and peppercorns in a small pan. Bring to a simmer, stirring until the sugar dissolves. Remove from the heat, add the onion rings and leave to steep for at least 20 minutes
- 1 red onion, thinly sliced into rings
- 100ml of cider vinegar
- 100ml of water
- 1 tbsp of caster sugar
- 1/2 tsp sea salt
- 1/2 tsp pink peppercorns
Towards the end of baking, make the raclette cheese melt. Gently heat the cream and Dijon mustard, then stir in the raclette slices until melted into a thick, glossy sauce. Keep warm
- 250g of Raclette cheese, sliced
- 50ml of double cream
- 1 tsp Dijon mustard
Split the baked potatoes open and gently fluff the insides with a fork. Spoon in the pancetta and spinach filling, then pour over the warm raclette melt. Use a blowtorch to gently scorch the top of the cheese until bubbling and lightly browned
Top each potato with a tangle of quick-pickled onion rings, sprinkle over thyme leaves and finish with a sprinkle of chives. Serve hot, with extra pickled onions on the side
- 1 handful of thyme leaves
- 1 handful of chopped chives
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