Snowdonia Baked Potatoes

Pommes de terre au four de Snowdonia

Une pomme de terre au four farcie au fromage Snowdonia est le plat réconfortant par excellence de l'automne : chaude, au fromage et parfaite pour les nuits fraîches.

Method

  1. Preheat the oven to 200°C (fan).
  2. Wash the jacket potatoes thoroughly and pat them dry
  3. Rub each potato with olive oil and sprinkle generously with sea salt flakes, ensuring they are evenly coated.
  4. Place the potatoes directly on the oven rack or on a baking tray.
  5. Bake in the preheated oven for 20 minutes.
  6. After 20 minutes, reduce the oven temperature to 180°C and continue to bake for a further 1 hour 30 minutes, or until the potatoes are cooked through and tender.
  7. While the potatoes are baking, open the waxed cheese truckles.
  8. Grate the Black Bomber, Red Storm and Truffle Trove cheeses into separate bowls.
  9. Once the potatoes are fully baked, remove them from the oven.
  10. Cut two slits in a cross shape in the middle of each potato and add a knob of butter to each one.
  11. Generously top each potato with each of the grated cheeses.
  12. Return the loaded potatoes to the oven for an additional 5 minutes, or until the cheese is melted and bubbling.
  13. Remove from the oven and serve immediately, garnishing with extra sea salt flakes or chopped parsley if desired.

Method

  1. Preheat the oven to 200°C (fan).
  2. Wash the jacket potatoes thoroughly and pat them dry
  3. Rub each potato with olive oil and sprinkle generously with sea salt flakes, ensuring they are evenly coated.
  4. Place the potatoes directly on the oven rack or on a baking tray.
  5. Bake in the preheated oven for 20 minutes.
  6. After 20 minutes, reduce the oven temperature to 180°C and continue to bake for a further 1 hour 30 minutes, or until the potatoes are cooked through and tender.
  7. While the potatoes are baking, open the waxed cheese truckles.
  8. Grate the Black Bomber, Red Storm and Truffle Trove cheeses into separate bowls.
  9. Once the potatoes are fully baked, remove them from the oven.
  10. Cut two slits in a cross shape in the middle of each potato and add a knob of butter to each one.
  11. Generously top each potato with each of the grated cheeses.
  12. Return the loaded potatoes to the oven for an additional 5 minutes, or until the cheese is melted and bubbling.
  13. Remove from the oven and serve immediately, garnishing with extra sea salt flakes or chopped parsley if desired.

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