Directions
- 1Add potatoes to a large baking tray, stab with a fork, coat in olive oil, salt and pepper. Bake at 200C/390F for 1 hour until crispy and soft.
- 2Fry bacon until crispy in a large pot. Remove and dice bacon. Add diced celery, onion and garlic to the pot and sweat until soft.
- 3Scoop baked potato flesh into a bowl. Place leftover skins back on the baking tray, coat with olive oil, salt and pepper, and bake until crispy.
- 4Add the potato to the pot, pour in chicken stock and half the milk. Use a hand blender to blitz until smooth.
- 5Stir in the cream, simmer, season with salt and pepper. Stir in cheddar cheese, use remaining milk to thin if needed.
- 6Serve with extra cheddar, bacon, sour cream and chives. Dip with crispy potato skins.
Ingredients
- 1.5 kg baking potatoes
- 6 slices streaky bacon
- 2 sticks celery
- 1 medium onion
- 1 large clove garlic
- 625 ml chicken stock
- 125 ml whole milk
- 250 ml double cream
- 100 g Cheddar cheese
- 0 olive oil
- 0 salt
- 0 black pepper
- 0 grated Cheddar cheese
- 0 sour cream
- 0 fresh chives
Equipment
baking trayforkbowlknifelarge potwooden spoonhand blender
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