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Ingredients
- (Serves 4 generously)
- 4 large baked spuds (Roosters are good)
- Olive oil
- 8 pieces smoked streaky bacon, grilled until crisp
- 1-2 baby gem lettuces, chopped finely
- 4 celery sticks, washed and chopped finely
- Bunch chopped chives
- 250g crème fraiche
- 200g blue cheese (the crumbly varieties are better)
- 1 tbsp Dijon mustard
- 1 tbsp horseradish
- Dash of Tabasco (to taste)
Preheat oven to 200C. Score the potatoes lengthways around the middle and bake for one hour. Then scoop out the flesh leaving just about a millimetre against the skin (if you like you can use the leftover flesh for, say, fishcakes or in a soup).
Place the hollow skins upside down on a baking tray, bush with olive oil and put them back in the oven for a further 10 minutes until crisp. Meanwhile, in a bowl, toss all the other ingredients together until they are thoroughly mixed. Check the seasoning and adjust. When the skins are done, just ladle a spoonful or two of the mix into each skin.
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