Experimenting with the potato

Ingredients for the jacket potatoes with bacon crumble and Burner

• 8 large potatoes
• 1 clove of garlic
• 6 slices of bacon
• 4 tbsp. Burner Mayonnaise
• Bunch of salad onion
• 200 ml crème fraîche
• 4 tbsp olive oil
• 100 grams of mature cheese
• Pepper and salt
• Extra: aluminum foil

Here's how to make it

1. Preheat the oven to 200 degrees.
2. Wash the skin of the potatoes well. Place each potato with skin on its own 30-by-30-inch piece of aluminum foil. Put a tablespoon of olive oil, salt and pepper on each potato, fold the foil closed and place the wrapped potatoes in the oven for about 50 minutes. If you prick the potatoes with a knife and slide through easily, they are done.
3. Meanwhile, make a sauce from the Burner, crème fraîche and a pressed clove of garlic and add salt and pepper to taste.
4. In a frying pan, fry the bacon until crispy. Crumble the bacon and set aside.
5. Chop the salad onion very finely. Then coarsely grate the cheese.
6. Serve the potatoes in the foil. At the table, remove the foil and cut the potatoes in half, spoon a spoonful of the Burner sauce into them and sprinkle with the grated cheese, bacon crumble and spring onion.

Quick tip: Want to roast the potatoes in 15 minutes? Then you can also use the microwave. Wash the potatoes and leave the skin on. Cut a few notches in the skin and put the potatoes in a closed microwaveable dish. Put the microwave dish on full power for 15 minutes in the microwave.

And done is the recipe, enjoy!