Baked Potato with Bacon, Taleggio and Leek

Ingredients for  4  Servings

• 4

  Large baking potatoes
• 1 tbsp

  Olive oil
• Salt
• 25g

  Butter
• 1

  Shallot, finely chopped
• 1

  Garlic clove, finely sliced
• 2

  Leeks, sliced lengthways then across into slices
• 75ml

  White wine
• 300ml

  Double cream
• 150g

  Taleggio cheese, roughly chopped
• 8

  Slices streaky bacon
• Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  1 to 2 hours

Method

1. Meanwhile, heat a frying pan until medium hot. Add the butter, shallot and garlic and cook for 2-3 minutes, then add the leeks and cook for another two minutes.
2. Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and cook for 3-4 minutes, or until thickened. Season, to taste, with salt and black pepper.
3. When the potatoes are cool enough, cut them into quarters and place into an ovenproof dish. Pour the leek sauce over the top then add the taleggio pieces.
4. Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp.
5. Roughly chop the bacon and scatter it over the top of the cheese.
6. Place in the oven and bake for 10 minutes, or until golden-brown and bubbling.