Stuffed Jacket Spuds
7,5 / 10
Preheat the oven to 200 degrees. Prick the potatoes a few times with a fork, rub all over with the olive oil and season with salt and pepper. Place directly onto a shelf in the oven and bake for 1 hour - 1 hour 30 minutes, until they give a little when squeezed.
As the potatoes are baking, blanch the broccoli florets, then drain and cool in iced water.
Melt the butter in a large frying pan over a medium-high heat and saute the mushrooms for a few minutes, then set to one side. Wipe out the pan with kitchen roll, then dry-fry the pancetta for 4-5 minutes until golden and crispy. Combine the mushrooms, pancetta and broccoli in a mixing bowl and set to one side.
Remove the potatoes when ready and slice off a section from the top to use as a lid. Scoop out most of the flesh (this can be used in a different recipe such as gnocchi where a dry mash is required). Fill the potato cavities with the mushroom, pancetta and broccoli mixture almost to the top.
Sprinkle the Emmental evenly on top and then return to the oven for 10 minutes or until the cheese is golden and bubbling. Serve on plates with the lids accompanying them.