3 large Albert Bartlett potatoes
3 rashers of smoked bacon cut into strips
1 large onion finely sliced
2 garlic cloves finely sliced
1 tsp fresh thyme leaves
150ml dry white wine
120ml double cream
150g reblochon or tunworth cheese
Salt and pepper
Chives to garnish
Prick the potatoes all over with a knife
Get your bbq up to 190c (or oven at the same temp)
Rub the potatoes with a little olive oil, season the skin with salt and pepper
Put the potatoes onto a heat proof tray and if using a bbq cook over an indirect heat for 50-60 mins until skin is crispy and they feel tender when you squeeze them. Allow to cool for 20 mins.
Meanwhile add a small amount of oil to a pan and add the bacon, cook over a medium heat until it starts to crisp up a little and brown.
Add the onions and garlic to the bacon, sauté until softened.
Add the white wine, reduce by half then add the cream and thyme. Allow to thicken until a sauce consistency is achieved
Half the potatoes scooping out the potato flesh into a bowl
Mix the sauce with the potato flesh and fill the skins back up
Top with slices of reblochon or tunworth cheese and return to the bbq or oven until melting and gooey.
Garnish with extra bacon bits if you have them and some chopped chives