1. Preheat the oven to 220°C/425°-450°F/gas mark 7-8. 2. Scrub the potato skins until they are clean and prick all over with a fork; sit the whole potatoes directly in the centre rack of the oven and cook for 1 hour and 15 minutes, or until very tender; remove the potatoes from the oven and allow them to cool for 10 minutes. 3. Put the rocket (or baby spinach leaves), broad beans, blue cheese, garlic and basil in a food processor and pulse a few times or until it is roughly chopped and still chunky. 4. Cut a deep cross in the top of each potato and gently open the potato using a knif or small spoon; spoon the rocket and broad bean mixture into the centre of each potato; sprinkle the chopped bacon (if using) on top, dividing it evenly between the four potatoes, and return the potatoes to the oven for 10-15 minutes, or until the cheese has melted, the filling has heated through and the bacon has cooked. 5. NOTE: If using the bacon, you may like to half cook it in a pan before adding it to the potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
