Celebrity chef James Martin has given the humble jacket potato a gourmet twist, perfect for spicing up weekend meals. In his series 'James Martin: Home Comforts', he introduces a luxurious take on this British classic, saying: "Taleggio melts wonderfully and makes a delicious topping for baked potato, combined here with bacon and a creamy white wine sauce." With just 30 minutes of prep time, it's an ideal recipe to warm up your winter.
Plus, any leftovers are just as tasty the next day, making it a great dish to prepare in advance, . Here's how to make James Martin's indulgent baked potatoes. Preheat your oven to a hot 200C/180C Fan/Gas 6 to ensure your jacket potatoes get that essential crispy skin.
Rub the potatoes with olive oil, then pierce them with a fork before placing them on a baking tray sprinkled with sea salt. James advises cooking the potatoes on the top shelf of the oven until they're tender and the skin is crisp, which should take about an hour. Once done, remove the potatoes from the oven and let them cool enough to handle.
While waiting, heat a frying pan to medium-hot, add butter, shallot, and garlic, and cook for two to three minutes. Then, toss in the leeks and cook for another couple of minutes before pouring in the white wine and reducing the liquid by half. Pour in the cream and let it simmer for three to four minutes or until it thickens.
Season it with salt and black pepper to your preference. Then, quarter the potatoes and arrange them in an ovenproo.
