Gourmet Jacket Potato with Herbed Butter and Crispy Bacon

Begin by scrubbing the potatoes clean under running water. Pat them dry and pierce each potato a few times with a fork. Preheat your oven to 200°C (180°C fan). Prepare the herbed butter by combining the softened butter with chives, parsley, lemon zest, and minced garlic in a small bowl. Season with salt and pepper and set aside.

Rub each potato with olive oil, sprinkle with sea salt, and place them directly on the oven rack. Bake for 45 minutes until the skins are crisp and the insides are tender. Use a skewer to check for doneness; it should slide in easily.

While the potatoes are baking, heat vegetable oil in a large frying pan over medium heat. Add the bacon pieces and cook until they are crispy and golden brown, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess fat.

While the bacon crisps, finish preparing the herbed butter if not done during mise en place. Mix the softened butter thoroughly with the herbs, lemon zest, and garlic. Adjust seasoning to taste, and set aside.

Once the potatoes are done, remove them from the oven and let cool slightly before handling. Cut a cross on the top of each potato and gently push the ends to open them up. Fluff the insides with a fork.

Spread a generous dollop of herbed butter into each potato, allowing it to melt into the fluffy insides. Top with crispy bacon, grated cheddar cheese, and a spoonful of crème fraîche. Garnish with spring onions and dill.