4 large floury potatoes (approx. 250g each)
2 tbsp olive oil
70g Luxlait garlic and herb butter
120g Luxlait sour cream
70g Luxlait Emmental cheese
20g chives
½ tsp salt
8 slices of bacon
pepper
To serve:
Luxlait sour cream
chives, chopped
Serves 4 – Prep: 15min + 20 min cooling – Oven: 1h 20min
Preheat the oven to 200°C fan.
Prick the potatoes in a few places with a fork, then place in a baking tray and rub with a bit of olive oil.
Bake in the preheated oven for 1 hour or until tender.
Take out of the oven and leave to cool for 20 minutes.
Cut open lengthwise and scoop out most of the flesh, leaving the skins intact, and put in a bowl.
Melt the garlic and herb butter and add to the potatoes in the bowl along with the sour cream, salt, 50g of the Emmental and a bit of pepper. Finely chop the chives and add to the bowl. Mix into a purée with an electric hand whisk.
Fill the potato skins with the potato purée, then sprinkle with the remaining cheese. Bake in the oven for another 20 minutes.
Meanwhile, fry the bacon in a dry frying pan. Drain on some kitchen paper, then roughly chop.
Once the potatoes are out of the oven, top with a dollop of sour cream and sprinkle with the bacon crumbs and more chives.
