Baked potato recipe from Perkins Petit Bistro 03 Apr
Serves 2 | Prep time: 5 mins | Cooking time: 4 hrs 20 mins
- 1 baking potato
- 100ml double cream
- 2tsp truffle oil
- Pinch of salt & pepper
- 2tbsp fresh petit pois peas (uncooked)
- 2tsp gruyère
- Pea shoots/micro fennel to garnish
- Left over potato skins
Directions
- Preheat oven to 150C/gas mark 4
- Place baking potato wrapped in foil into preheated oven. Bake for 4 hours
- Remove from oven, cut potato in half and scoop out inner potato leaving skin intact
- Add to saucepan with cream and truffle oil. Combine with whisk until smooth
- Season with salt and pepper to taste
- Place the potato mixture back into the potato skin
- Grate gruyère and sprinkle onto the potato
- Place into the oven for around 5 minutes or until cheese has melted
- While the cheese melts, make the potato crisp using left over potato skins by deep frying until golden brown (alternatively shallow fry until crisp) and season with salt
- Remove potato from oven, sprinkle with fresh uncooked peas and top with potato crisps. Garnish with pea shoots or micro fennel.
