Baked potatoes

Rachel Allen offers a choice of three tasty fillings for baked potatoes
By Rachel Allen
Baked potatoes
  • Rating:
  • Serves: 2
  • Cook Time: 50 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 large potatoes, in their skins, scrubbed clean

For the serrano ham and manchego cheese topping

  • 2 slices Serrano ham
  • 4 slices manchego cheese, or parmesan cheese, thinly sliced

For the walnut dressing

  • 1 tbsp walnut oil
  • 1 tsp white wine vinegar
  • 1/4 tsp Dijon mustard

For the gruyere cheese and crispy bacon topping

  • 15 g butter
  • 2 tbsp lardons of bacon, cooked in a hot pan until crisp
  • 4 tbsp gruyère cheese, freshly grated

For the smoked salmon topping

  • 8 g butter, or 1/2 tbsp olive oil
  • 50 g smoked salmon, cut into small dice
  • 15 g capers, drained on kitchen paper
  • squeeze lemon juice
  • 2 tbsp crème fraîche
  • snipped chives, to serve


1. Preheat the oven to 230C/gas 8.

2. Pierce a few holes in the potatoes with a skewer or a fork and put on a tray or rack into the oven and cook for about 40-55 minutes, until the potatoes feel soft under the crisp skin. You can cook the potatoes with a metal skewer stuck through them; this will speed up the cooking process. Serve with your choice of topping.

3. For the serrano ham and manchego cheese topping: remove the potato from the oven and cut a cross in it to open it out slightly.

4. Place a slice of serrano ham and a couple of slices of cheese over the top.

5. To make the dressing: put all the ingredients for the dressing in a jar and seal tightly. Shake well to combine. Drizzle 1-2 teaspoons over the cheese.

6. For the gruyere cheese and crispy bacon topping: cut a cross in the top of the baked potato and dot with butter.

7. Sprinkle with the crisp bacon and the grated gruyere, and a little freshly ground pepper and pop back into the hot oven for 3-4 minutes until the cheese is melted and bubbly.

8. For the smoked salmon topping: heat the butter or oil in a small pan and toss the salmon with the capers in the hot pan.

9. Add freshly ground pepper and a squeeze of lemon juice.

10. Split the cooked potato open and add a good tablespoon of crème fraiche.

11. Sprinkle the salmon and capers over the crème fraiche and decorate with snipped chives.

Rachel's Favourite Food

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