Photo: Lars Blankers
Baked potato with bacon, taleggio and leek
12 ingredients
30 min + 2 hr
Serves 4
openrecipes
Taleggio melts wonderfully and makes a delicious topping for baked potato, combined here with bacon and a creamy white wine sauce.
Estimated Nutrition (whole recipe, rough)
562
Calories
10g
Protein
34g
Fat
52g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large baking potatoes
- 1 tbsp olive oil
- sea salt
- 25g/1oz butter
- 1 shallot
- 1 garlic
- 2 leeks
- 75ml/2½fl oz white wine
- 300ml/10½fl oz double cream
- 150g/5½oz taleggio
- 8 slices streaky bacon
- and freshly ground saltblack pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes