The humble old baked potato gets a glamorous makeover in this recipe by Delpeyrat and Saint Jean thanks to the addition of foie gras and glorious, woody mushrooms. Why not really push the boat out and sprinkle some truffle shavings over the top? Serve with a mixed salad drizzled with walnut oil and a sprinkling of crushed hazelnuts, or whisk up a vinaigrette of toasted sesame, soy sauce and vinegar. It’s a lovely winter warmer when you’re fed up of turkey!
- 200g foie gras
- 500g mushrooms (we like to use a combination of wild mushrooms, but simply choose your favourites!)
- 50g chives
- Duck fat
- 4 large baking potatoes
- Ground black pepper
1Clean and slice the mushrooms. Finely chop the chives. Pan-fry both ingredients with a little duck fat. Set aside.
2Wash the potatoes with the skin, wrap them in aluminum foil, then bake them in the oven.
3Carefully slice off the top quarter of the potatoes and set aside. Scoop out the top 2cm of flesh from the remaining potatoes, leaving the skin intact.
4Stuff with the mixture of cleaned and cut foie gras, chives and mushrooms and pop their ‘hats’ back on. Put back in the oven at 180°C for five minutes and serve immediately.