This delicious baked potato is an excellent accompaniment to any succulent roast.
- 6 Ingredients
- Six pontiac potatoes, thinly cut
- One thinly sliced brown onion
- Three bacon rashers chopped finely.
- 2 crushed garlic cloves
- 1 1/2 cups (375ml thickened cream)
- Massel Chicken Style Liquid Stock, 1/2 cup (125ml).
- 2 Method Steps
- Step 1
- Preheat oven to 180 degrees Celsius. Butter melted into a deep baking dish of 1 1/2 liters (6 cups) capacity. In the prepared dish, layer the potatoes, onions, and bacon.
- Step 2.
- Combine the cream, chicken stock, and garlic over high heat in a large pan. Bring to a gentle simmer. Pour the mixture evenly over the potatoes. Bake in a preheated oven until the potatoes are tender, about 1 hour. Remove from heat. Set aside for 5 minutes before serving to allow food to cool.