Bacon-wrapped camembert-filled potato
This isn’t your everyday beans and cheese jacket, OOOH NO. We’ve levelled up. Let me introduce you to the bacon-wrapped camembert-filled potato and it is pure Christmas heaven.
Sleigh bells will ring, fires will crackle and Santa will be ho ho ho-ing in delight whilst you’re enjoying this indulgent and meaty meal. I don’t know why this feels like a Christmassy lunch, but it just is. It’s now tradition for me to enjoy this at least 3/4 times over the festive period.
Did I also mention just how easy it is to make? Yesss, it may be a little naughty with all that oozing cheese and crisped bacon, but December is absolutely the time to be naughty – who wants to be on the nice list anyway?! I’m a gal who will happily recieve a lump of coal at Christmas if it means eating like a queen for the full month.
We’re now nearing the end of my 24 Days of Christmas Potatoes and despite the fact that I physically recoil at the sight of a potato peeler, I’m sad that it’s almost over. What potato series can I do next?!
Ingredients
- 2 large maris pipers
- 2 strips of streaky bacon
- 1 wheel of camembert
- 1 tsp cranberry sauce per jacket
- 2 sprigs of rosemary
- 1 clove of garlic per jacket, roughly chopped
- 1 tsp honey
- Oil
- Salt and pepper, to season
Method
- Preheat your oven to 200ºc/400ºf. Oil, salt and pepper your potatoes and put them straight onto the rack in the oven and roast for 1 hour until cooked through and golden.
- Take your wheel of camembert and cut a circle out of the middle with a knife. When your potato is cooked, cut the same size hole out of the potato and fill it with the cheesy goodness.
- Score the top of the camembert, then spike the cheese with the rosemary and sprinkle over the garlic. Drizzle the honey on top then wrap the bacon round the potato.
- Roast the potato for 30 minutes at 180ºc/350ºf until the bacon is golden brown.