Back in the early Eighties, I had my first experience of visiting a restaurant that someone I knew had opened; and the dish I first ate there was a baked potato with Boursin. I’ve eaten all kinds of amazing food since, but to this day I can’t get this simple dish out of my head.
Prep time: 5 minutes | Cooking time: 1 hour
4 white potatoes, weighing 250g-300g each
1 tbsp walnut oil
1 tbsp extra virgin olive oil
2 tsp sherry vinegar
60g lamb’s lettuce
Pinch of salt
Few drops of lemon juice
150g Boursin with garlic and herbs
Preheat the oven to 180C/160C fan/Gas 4.
Rub each potato with olive oil and season well with salt. Place on a wire rack and roast in the oven for one hour. Check with a small sharp knife to see if they are done. If they are not, cook for another 10 minutes, or until done.
Put the walnut oil and the olive oil in a salad bowl with the sherry vinegar and add the lamb’s lettuce. Toss the salad leaves and add the salt and lemon.
Cut the potatoes in half, spread the Boursin on the potato halves and top with the dressed leaves. Serve immediately.
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