Ingredients:

  • 4 large baking potatoes (Maris Piper or Russet, approx. 250g/9oz each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon sea salt (5 g)
  • ½ teaspoon black pepper (3g)
  • 50g unsalted butter (1/4 cup)
  • 50g all-purpose flour (1/4 cup)
  • 600ml whole milk (2 1/2 cups)
  • 200g mature cheddar cheese, grated (about 2 cups)
  • 1 teaspoon Dijon mustard (5 ml)
  • Pinch of nutmeg
  • Salt and pepper to taste
  • 200g smoked streaky bacon, cut into lardons (7 oz)
  • 4 spring onions, finely sliced
  • Hot sauce, to taste (e.g., Tabasco or sriracha)
  • Optional: Chopped fresh chives or parsley

Instructions:

  1. Preheat oven to 200°C/400°F/Gas Mark 6. Scrub potatoes clean and prick them all over with a fork. Rub with olive oil, salt, and pepper.
  2. Place potatoes on the baking sheet and bake for 1 hour 15 minutes, or until soft inside and the skin is crispy. Test with a fork – it should slide in easily.
  3. While potatoes bake, cook bacon lardons until crispy. Set aside. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
  4. Gradually whisk in milk, a little at a time, until smooth and thickened.
  5. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in cheddar cheese, Dijon mustard, and nutmeg. Season with salt and pepper to taste.
  6. Cut a cross in the top of each baked potato and squeeze the sides to fluff up the insides. Top with cheese sauce, crispy bacon lardons, and spring onions. Drizzle with hot sauce and sprinkle with chopped herbs (if using).
  7. Serve immediately and enjoy!