Recipe: Ultimate 4-Cheese Baked Potatoes
This is the ultimate baked potato. It take a little longer than usual but it's absolutely worth it. We don't just bake it, we scoop out the middle and make it into velvety, cheesy, herby mash finished off with a generous helping of pancetta.
- 2 large baking potatoes
- 1 tbsp olive oil
- 75 g smoked pancetta
- 3 sprigs thyme
- 2 sprigs rosemary
- 75 g cheddar cheese, grated
- 10 g Parmesan
- 100 g pizza mozzarella
- 10 g unsalted butter
- 1 egg yolk
- 1 tbsp whole milk
- 50 g goat's cheese
Cook The Potatoes
Preheat the oven to 180ºC. Rub the potatoes with the oil and a little salt and pepper. Place them onto a baking tray and bake in the oven for 90 minutes.
Prepare The Fillings
Put a small frying pan over a medium-high heat and add the pancetta. Fry until it browns and goes crispy on the outside, but is still slightly chewy in the middle. Finely chop the thyme and rosemary leaves. Grate the Cheddar, Parmesan and mozzarella using the coarse grating disc attachment of a Compact Food Processor.
Make The Mash
Cut lids off the cooked potatoes and very carefully scoop out the hot flesh into a bowl and mash.
Tip the cheese into the mash and stir until it has melted completely then add the butter, egg yolk and milk. Add the herbs and pancetta to the bowl and combine everything.
Bake And Finish
Place the skins back onto the baking tray. Spoon the potato mix back into the skins and bake for another 20 minutes until the potato begins to brown on top. Finish by crumbling over the goat’s cheese.
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