Ingredients
- 2 large baking potatoes
- A knob of butter
- 2 onions, peeled and thinly sliced
- 125g packet smoked bacon lardons
- A sprig of thyme
- A pinch of ground cinnamon
- 1tsp golden brown sugar
- 1tbsp red wine vinegar
- Salt and black pepper
- 100g Gubbeen cheese
1 Set the oven to 180 degrees.
2 Wash the potatoes and wrap them in foil.
3 Bake for 90 minutes, or until soft and tender.
4 Meanwhile, put the butter and onions in a pan along with the bacon, thyme and cinnamon.
5 Cover and cook over a gentle heat for 10 minutes to allow the fat to render from the bacon.
6 Remove the lid, turn up the heat a little and cook until they start to caramelise.
7 After five minutes or so, add the sugar, continue to cook and when the onions are golden and sticky add the red wine vinegar, salt and pepper, and remove from the heat.
8 Peel back the foil from the potatoes and make an incision so the potato opens up. Stuff firstly with the onions followed by the cheese. This can be done ahead of time if you like.
9 Bake for 15 minutes or so, until the cheese is melting and the potatoes crisp up. (You can add a drizzle of sour cream.)
