Dauphinoise Jacket Potatoes
This is like the next level in comfort food - Crispy skinned potatoes, stuffed with Tesco Finest Camembert and topped with a thick, garlicky cheese sauce made with the most incredible tasting Tesco Finest Extra Mature Cheddar.
Ingredients
Directions
- 1
Heat the oven to 220C.
- 2
Place the potatoes in an ovenproof dish, so they have a couple of centimetres gap around them.
- 3
Drizzle in a little olive oil. Use your hands to ensure they have a thin coating all over.
- 4
Season with salt and pepper and bake in the oven for an hour or until tender.
- 5
Melt the butter in a non-stick pan.
- 6
Add the garlic and fry for 1 minute.
- 7
Stir in the flour on the heat until hot and bubbling.
- 8
Slowly add the milk a little at a time. Stir continuously, only adding more milk until it comes to the boil.
- 9
When the milk is used up, season with salt and pepper.
- 10
Stir in the grated cheese until melted and set aside.
- 11
Open up the cooked potatoes by cutting a cross in the top and pushing down at the sides so the potato breaks up a little.
- 12
Place a knob of butter on each open potato. Use a fork to push it through the potato and flatten them a little.
- 13
Tear each wedge of camembert in half and push each piece into a potato half.
- 14
Pour the cheese sauce over the top so the potato and skins are covered.
- 15
Sprinkle grated cheese over the top, before cooking under a medium grill until the topping is golden brown.
