Snowdonia Baked Potatoes

Pommes de terre au four de Snowdonia

Une pomme de terre au four farcie au fromage Snowdonia est le plat réconfortant par excellence de l'automne : chaude, au fromage et parfaite pour les nuits fraîches.

Method

  1. Preheat the oven to 200°C (fan).
  2. Wash the jacket potatoes thoroughly and pat them dry
  3. Rub each potato with olive oil and sprinkle generously with sea salt flakes, ensuring they are evenly coated.
  4. Place the potatoes directly on the oven rack or on a baking tray.
  5. Bake in the preheated oven for 20 minutes.
  6. After 20 minutes, reduce the oven temperature to 180°C and continue to bake for a further 1 hour 30 minutes, or until the potatoes are cooked through and tender.
  7. While the potatoes are baking, open the waxed cheese truckles.
  8. Grate the Black Bomber, Red Storm and Truffle Trove cheeses into separate bowls.
  9. Once the potatoes are fully baked, remove them from the oven.
  10. Cut two slits in a cross shape in the middle of each potato and add a knob of butter to each one.
  11. Generously top each potato with each of the grated cheeses.
  12. Return the loaded potatoes to the oven for an additional 5 minutes, or until the cheese is melted and bubbling.
  13. Remove from the oven and serve immediately, garnishing with extra sea salt flakes or chopped parsley if desired.

Method

  1. Preheat the oven to 200°C (fan).
  2. Wash the jacket potatoes thoroughly and pat them dry
  3. Rub each potato with olive oil and sprinkle generously with sea salt flakes, ensuring they are evenly coated.
  4. Place the potatoes directly on the oven rack or on a baking tray.
  5. Bake in the preheated oven for 20 minutes.
  6. After 20 minutes, reduce the oven temperature to 180°C and continue to bake for a further 1 hour 30 minutes, or until the potatoes are cooked through and tender.
  7. While the potatoes are baking, open the waxed cheese truckles.
  8. Grate the Black Bomber, Red Storm and Truffle Trove cheeses into separate bowls.
  9. Once the potatoes are fully baked, remove them from the oven.
  10. Cut two slits in a cross shape in the middle of each potato and add a knob of butter to each one.
  11. Generously top each potato with each of the grated cheeses.
  12. Return the loaded potatoes to the oven for an additional 5 minutes, or until the cheese is melted and bubbling.
  13. Remove from the oven and serve immediately, garnishing with extra sea salt flakes or chopped parsley if desired.

Recipes

From our kitchen table to yours

Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.

Read All recipes

Amber Mist

Fallen Leaves Cheeseboard
  • Minutes
  • Personnes

Fallen Leaves Cheeseboard

Inspired by the rich colours of fallen autumn leaves, this seasonal Autumn cheeseboard makes a striking centrepiece for cosy gatherings and celebrations. Beech Wood, Red Storm and Red Devil are cut into playful leaf shapes, alongside whisky-infused Amber Mist, with grapes, physalis, pistachios and Balsamic Caramelised Onion Chutney completing the board.

Lire la recette complète

Green Thunder

Green Thunder Summer Mac and Cheese
  • 40 Minutes
  • 4 Personnes

Green Thunder Summer Mac and Cheese

This Summer mac and cheese is a fresh, seasonal twist on a comforting classic. Al dente pasta is tossed with sweet peas and broccoli before being coated in a rich, creamy cheese sauce made with tangy Dijon mustard and bold Green Thunder cheese. Baked until golden and bubbling, it's everything you love about a traditional mac and cheese recipe, with a vibrant vegetable-packed upgrade.Recipe created by @izzycooksstuff on Instagram

Lire la recette complète

Beech Wood

Beech Wood, Chorizo & Roasted Pepper Orzotto
  • 40 Minutes
  • 4 Personnes

Beech Wood, Chorizo & Roasted Pepper Orzotto

This creamy orzotto recipe combines tender orzo, smoky chorizo and sweet roasted red peppers in a rich, creamy dish finished with melted Beech Wood, fresh lemon and parsley. Packed with bold Mediterranean-inspired flavours, it's an easy one-pan meal that's perfect for everything from weeknight dinners to relaxed entertaining. Whether you're searching for a satisfying chorizo orzotto or simply a new way to enjoy orzo, this flavour-packed recipe is sure to become a firm favourite.Recipe created by @rhindanddine on Instagram. 

Lire la recette complète

Barbecue

Spicy Cheese & Charcuterie Skewers
  • 20 Minutes
  • 6 Personnes

Spicy Cheese & Charcuterie Skewers

Take your campfire cooking up a notch with these smoky cheese and charcuterie skewers. Rock Star and Red Devil are skewered with spicy chorizo, chargrilled peppers, sweet tomatoes and pepperoncini, then cooked over open flames until irresistibly melted and lightly charred. Served on crusty bread slathered with our Spiced Tomato & Vodka Chutney, it's a simple yet flavour-packed fireside feast that's made for sharing.

Lire la recette complète

Barbecue

Beech Wood & Hot Honey Cheese S'mores
  • 20 Minutes
  • 4 Personnes

Beech Wood & Hot Honey Cheese S'mores

Gather around the campfire and enjoy the irresistible combination of smoky melted Beech Wood and sweet, fiery hot honey. Inspired by classic campfire cooking, these simple cheese s'mores pair golden, gooey chunks of naturally smoked Cheddar with crisp crackers for the perfect fireside snack. Ready in minutes and made with just a handful of ingredients, they're ideal for camping trips, outdoor adventures or cosy evenings spent around the fire.

Lire la recette complète

Barbecue

Truffle Trove butter ribeye steak with caramelised cheese shards and bitter-leaf salad
  • 90 Minutes
  • 2 Personnes

Truffle Trove butter ribeye steak with caramelised cheese shards and bitter-leaf salad

Fire up the Kamado Joe for the ultimate steak dinner. Thick-cut ribeye is reverse seared for a perfectly blushing centre, then finished with a rich Truffle Trove butter that slowly melts over the meat, coating every slice. Served alongside a crisp radicchio and chicory salad, topped with golden shards of nutty Red Storm cheese. Perfect for summer entertaining, special occasions or taking steak night to the next level.

Lire la recette complète