The stuffed baked potato, that bastion of comfort eating, given a contemporary treatment.

　　

Ingredients

enough for 2

　　large baking potatoes – 2

　　butter or olive oil

　　green salad leaves – 2 large handfuls

　　

For the Dressing

tarragon vinegar – a tablespoon

　　Dijon mustard – a teaspoon

　　an egg yolk

　　olive oil – a scant 1/2 cup (100ml)

　　grated Parmesan – 2 tablespoons

　　lemon juice – 2 teaspoons

　　

Step 1

Preheat the oven to 400°F (200°C). Wet the potatoes, prick them with a fork, and roll them in flakes of sea salt, making certain that at least some stick to the skin. Bake them until tender; this can take anything from thirty-five minutes to an hour, depending on your potatoes.

　　

Step 2

To make the dressing, whisk the vinegar, mustard, egg yolk, and olive oil together with a little salt and black pepper, then beat in the grated cheese. Squeeze in the lemon juice, stir, and set aside for five minutes.

　　

Step 3

Serve the salt-baked potatoes, scooping off the top like a boiled egg and stirring in butter or olive oil as you wish. Once the potato flesh has been eaten, toss the salad leaves with the dressing and pile into the vacated potato skins. Eat salad, potato skins and all.

　　Tender