Blue cheese potato

ut the spuds in the oven just before you go out for a quick drink or an evening meeting, and supper is almost done when you get back an hour or so later.

Serves 4

• 4 large baking potatoes eg King Edward, around 250 g each
• 1 tbsp olive oil
• 1 tsp sea salt
• half tsp freshly ground pepper
• 8 short rashers of streaky smoked bacon
• 150 g gorgonzola or Roquefort, crumbled
• 150 g sour cream or crème fraiche
• 2 tbsp finely chopped chives or parsley

1. Heat the oven to 200C. Scrub the potatoes well, and dry thoroughly. Prick lightly, coat in olive oil, and roll in salt and pepper.
   
   
2. Place the potatoes on the rack in the centre of the oven and bake for 1 and a half to 2 hours, until soft to the touch. (If you can hear them softly whistle, they're perfect. If you can hear them whistle a tune, you've had too much to drink).
   
   
3. Fry the bacon in a non-stick pan until crisp, drain well on paper towel, and crumble into shards.
   
   
4. Cut a cross in the top of the potato, and push in at the edges to expose the inside.
   
   
5. Pile the sour cream and blue cheese on top, scatter with bacon and chives, and serve before it all melts.