"My first experience in a cooking class. Great combination of hands-on and demo. Can't wait to try recipes and techniques at home. Maynard & Benedict you both are adorable and thanks for all the laughs. Our group members were so much fun - a memory that will last forever. Keep in touch."

Diane Matusiak
New Jersey, USA
Oct 2010

Walnut Grove Recipes

Twice Baked Jacket Potato with Smoked Bacon and Boursin Cheese

Serves 4

  • 4 large potatoes
  • 200g bacon lardons
  • 2 medium onions
  • 4 cloves garlic
  • 150g grated cheese
  • 125g Boursin cheese
  • 25g butter
  • salt & pepper
  • 2 tbs crème fraîche
  • 1 tbs chopped parsley


1. Scrub the potatoes, leaving the skin on, prick with a fork and bake in oven at 180°C / 350°F for around an hour and a half, or until soft.

2. Remove from oven and leave to cool for 10 min's. Slice in half along the long side of the potato (unless they are perfectly round!) and scoop the flesh into a bowl, leaving just the potato skin.

3. Finely dice the onions, and crush the garlic. In a large heavy based frying-pan, add the bacon lardons and cook until they are beginning to color. Add the onions and garlic and continue to cook over a medium heat until translucent. 

4. Add the onions, bacon & garlic to the potato flesh. Add the boursin, crumbling it between your fingers, crème fraîche and parsley and incorporate all the ingredients. Season with salt and pepper to taste.

5. Refill the potato skins with the mixture, cover with grated cheese of your choice and place back in the oven on a tray. Cook at 180°C / 350°F for a further 20mins or until the cheese on top is golden brown.

Serving Suggestions

Lovely for lunch with a green salad, or ideal accompaniment to a main course.

Advanced Preparation

You can have the potatoes cooked, scooped out and refilled as much as two days in advance. Add the grated cheese and cook before you want to serve them.

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