Bacon stuffed spuds

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There's nothing quite as cosy as a jacket potato, and Matthew Tomkinson creates a delicious stuffing for his by scooping out the fluffy, baked flesh and mixing with bacon, mixed vegetables, and cheese.

First published in 2015





Preheat the oven to 180°C/gas mark 4
Wash the potatoes and use a fork to prick all over. Rub with a little olive oil and season with salt
Place the potatoes on a baking tray and bake in the oven for 1 1/2 hours, or until crispy and cooked through
Meanwhile, cut the broccoli down into small florets. Cook in salted boiling water for 3 minutes, then strain and plunge into iced water. Leave in the iced water to cool for 5 minutes
Warm a tablespoon of olive oil in a non-stick pan over a medium heat. Dice the bacon into roughly 2cm squares, then fry the bacon in the pan until just starting to crisp
Add the onion, garlic and pepper to the pan and cook on a low heat for 10 minutes, until just starting to colour. Turn the heat off and add the broccoli to the pan. Set aside
Remove the potatoes from the oven and allow to cool slightly. Then cut the potatoes in half lengthways. Scoop out the potato flesh into a bowl, taking care to leave the skin intact
Roughly mash the potato with a fork. Mix in the bacon, onion, garlic, pepper and broccoli, adding a pinch of salt and pepper. Pile the mixture back into the skins
Wash the leeks then split lengthways and shred finely. Place on top of the potatoes along with the grated cheese
Return the filled potato skins to the oven and bake for 20 minutes, or until the cheese is golden and the leeks are beginning to brown. Serve immediately
First published in 2015

Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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