4 large baking potatoes
1 tbsp olive oil
25g/1oz lactose free butter
1 tbsp chopped chives
75ml/2½fl oz white wine
300ml/10½fl oz lactose free double cream
150g/5½oz taleggio cheese, roughly chopped
8 slices streaky bacon
salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6. Rub the potatoes with the olive oil, prick all over with a fork and place onto a little pile of sea salt on a baking tray.
Place the potatoes on the top shelf of the oven and bake until tender and the skin is crisp, about an hour.
Remove from the oven and set aside until cool enough to handle.
When the potatoes are cool enough, cut them into quarters and place into an ovenproof dish.
Sprinkle the potatoes with chives, then add the taleggio pieces.
Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp.
Roughly chop the bacon and scatter it over the top of the cheese.
Place in the oven and bake for 10 minutes, or until golden-brown and bubbling.
Recipe adapted from: Good Food