Ultimate baked potato
Simple and satisfying, these baked potatoes are loved by all.
makes 4
4 large baking potatoes (such as Sebago or Russet), scrubbed
4 tbsp olive oil
1 leek, finely sliced
500g Swiss brown mushrooms, finely sliced
1 garlic clove, finely chopped
4 tbsp melted butter
4 sage leaves, finely chopped
4 cups kale leaves
4 streaky bacon rashers
80g Taleggio
sea salt & cracked black pepper
Preheat oven to 220C. Pierce potatoes several times with a skewer, place onto a rack set over an oven tray and bake for 20 minutes. Remove from the oven and coat each potato with olive oil and generously season with sea salt. Bake for a further 45-60 minutes (check with a skewer). Heat a medium frypan over medium heat, add 1 tbsp olive oil and leek and sauté until softened. Add mushrooms, garlic and sage, season with salt and pepper and sauté for 4 minutes. Sauté kale in a medium frypan with 1 tbsp olive oil and season with salt and pepper. Cook bacon to your liking. Preheat oven grill. Cut a criss-cross on the top of each potato and fluff the inside with a fork. Season with salt and pepper and drizzle with melted butter. Top with kale, mushroom mix, bacon and a slice of Taleggio. Place under the grill to melt the cheese. Serve immediately.
This recipe first appeared in the July 2026 issue of SALIFE magazine.
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