Baked Potatoes with Sour Cream, Chives and Bacon


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

To guarantee a crisp-skinned and fluffy-textured baked potato, a floury rather than starchy variety of potato is the best choice. Should you prefer the skins to be softer, wrap the potatoes in foil.


  • 4 baking potatoes
  • coarse sea salt and pepper
  • 100 g (4 oz) cubes of pancetta or bacon
  • 4 tablespoons sour cream
  • handful of chopped chives


    • Preheat the oven to 220°C/425°F/gas 7. Prick the potatoes to release the steam created during baking. Scatter sea salt on a baking tray to prevent the skins from burning, place the potatoes on the sea salt and bake in the middle of the oven for 1-1½ hours.

    • To make the croutons, fry the streaky bacon in a dry frying pan until coloured, then reduce the heat and continue to cook until crispy and crunchy. Dry the bacon pieces on kitchen paper.

    • To serve, cut a cross in the top of each potato. Using a clean cloth, squeeze from the base so the four quarters open. Top with a spoonful of sour cream, a scattering of chives and the bacon croutons.