recipes

Millionaire’s Loaded Baked Potato Platter

April 07

Baked potatoes taken up a notch with caramelised onions, creme fraiche, Parmesan and as much herbage as you can handle in the form of dill and chives. Salting the outside of the potatoes draws out the moisture creating a really crisp and flavoursome potato skin. Kerrs pink potatoes are great for baking.

Serves 4
50 minutes

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Rub the potatoes all over with oil and sea salt. Place on a baking tray in the oven for 45-50 minutes or until they are crispy and super tender when pierced with a fork. Don’t cut open until you’re ready to eat.
3. While the potatoes bake, heat a large pan over a high heat, add the oil to the pan along with the butter. Once the butter is melted and bubbling, stir through the fennel seeds and onions, lower the heat and fry gently until they become softened and lightly caramelised. This will take 10-12 minutes but cook further for deeper caramelisation.
4. In a small bowl, stir together half the parmesan and the creme fraîche, season to taste.
5. To serve, cut each potato open. Top with creme fraiche mix, crispy onions and the remaining Parmesan. Generously scatter with herbs and black pepper.

For the baked potatoes:

4 large baking potatoes

1 tbsp Olive oil

Sea salt and freshly ground black pepper

For the onions:

2tbsp olive oil

25g butter

1 tsp fennel seeds, crushed

2 onions, thinly sliced

To serve:

25g parmesan, finely grated

100ml creme fraîche

Small handful dill

Small handful chives, finely chopped