Try these delicious Jacket Potatoes with Cream CheeseCaramelized Onions, Bacon and a drizzle of De Nigris Platinum Label Balsamic Vinegar which gives the perfect gourmet touch to elevate your dish.

Ingredients for 4 People

  • 4 big potatoes ​
  • ⅘ cups cream cheese ​
  • 1 bunch of chives​
  • 1 big golden onion ​
  • 1 tsp brown sugar​
  • 4 slices of bacon ​
  • .7 oz butter​
  • ¼ cup grated cheddar ​
  • Salt​
  • Extra Virgin Olive Oil​
  • Pepper​
  • Platinum Label Balsamic Vinegar

For the recipe

Preheat the oven to 220 ºC. 
Wash the potatoes, dry them and prick the surface with a fork. Pour in a bowl a glass of hot water, add 2 tablespoons of salt, mix well, then place the potatoes for a few minutes, to let them season. 
Place the potatoes on a baking sheet lined with baking paper and cook for about 45-50 minutes; remove from the oven, brush with oil and put in the oven for another 10 minutes; the peel must be crisp and the pulp soft. 
Meanwhile, prepare the filling: mix the cream cheese together with chopped chives and two tablespoons of oil; salt, pepper and place in the fridge. 
Peel the onions and slice them thinly. Heat two tablespoons of oil in a pan, add the onions and cook over low heat for about 10 minutes. At this point add a pinch of salt and sugar, then continue cooking for another 20 minutes, stirring often and adding a few tablespoons of water if the jucie dries out too much.  
Finally cut the bacon slices into strips and cook them in a pan without adding extra fat, until they are crunchy. 
Take the potatoes out of the oven, when ready, and immediately make a cross cut on the surface and apply a slight pressure with your thumb and index finger at the top of the potatoes, to create a wide opening where the cut was made. Enlarge the opening with a spoon and insert a piece of butter into each potato. 
At this point insert a spoonful of cream cheese with chives inside each potato and place on top a teaspoon of caramelized onions. Complete with grated cheddar and crispy bacon. 
Serve each potato with a drizzle of De Nigris Platinum Label Balsamic Vinegar.