Preheat the oven to 230ºC/450ºF/Gas 8, prick the potatoes with a fork and rub all over with olive oil and bake for up to an hour or until the skins feel soft to the touch.
Halve the Kidneys, remove the white ducts with kitchen scissors, and wrap each half in a rasher of bacon with an equal share of the butter and parsley.
Cut off the top third of each potato and, using a spoon, create a hole large enough to hold the bacon-wrapped Kidney. Stuff the Kidneys into the potatoes, put the tops back on and wrap each in a generous swathe of greaseproof paper, screwing each end tightly. Cook in the oven for a further 30 minutes
Serve with fried mushrooms
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