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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

  1.  Preheat oven to 150C/gas mark 4
  2. Place baking potato wrapped in foil into preheated oven. Bake for 4 hours
  3. Remove from oven, cut potato in half and scoop out inner potato leaving skin intact
  4. Add to saucepan with cream and truffle oil. Combine with whisk until smooth
  5. Season with salt and pepper to taste
  6. Place the potato mixture back into the potato skin
  7. Grate gruyère and sprinkle onto the potato
  8. Place into the oven for around 5 minutes or until cheese has melted
  9. 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
  10. Remove potato from oven, sprinkle with fresh uncooked peas and top with potato crisps.  Garnish with pea shoots or micro fennel.

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