8 (200g each) Sebago potatoes
200g speck or bacon, rind
removed, finely chopped
½ cup olive oil
2 eschallots, finely chopped
¾ cup sour cream
2 tbsp finely chopped sage
Extra 12 sage leaves
1 garlic clove, thinly sliced
Sea salt flakes
Preheat oven to 180°C. Wash and scrub potatoes. Pat dry and prick all over with a fork. Put potatoes directly on oven shelf and bake for 1 hour and 10 minutes or until tender when pierced with a metal skewer. Remove from oven with tongs.
Cook speck in 2 teaspoons of the oil in a small frying pan over a medium heat for 5 minutes until beginning to turn golden. Drain on paper towel. Cook eschallot in same pan over a medium heat for 2 minutes or until soft but not golden. Set aside a tablespoon of speck then transfer remaining speck and eschallot to a bowl. Add sour cream and chopped sage.
Cut a 2cm-deep cross in the top of each potato. Hold potato with a clean tea towel and pinch skin from the base to push potato flesh towards the top. Scoop potato flesh out of potatoes without damaging skins, leaving about 1cm of flesh around the sides.
Mash potato flesh and add to bowl. Stir until combined. Spoon back into potatoes. Put potatoes on an oven tray and return to oven for 10 minutes to heat through.
Heat remaining oil in a small saucepan over a medium-high heat. Add sage leaves and garlic and cook for 1 minute or until garlic is golden. Pour into a small serving jug.
Put potatoes onto a serving platter and drizzle with infused sage oil and reserved speck. Season with salt. Serve.
This delectable sage oil can also be used as a dressing. Simply add balsamic or red wine vinegar to taste.