Jacket potatoes are a staple for easy meals, but serving them with the classic combination of beans and grated cheddar cheese can get boring.

James Martin has spruced up this British staple into something more indulgent for the weekend.

Debuting the recipe in his aptly named series, James Martin: Home Comforts, the celebrated TV chef says: “Taleggio melts wonderfully and makes a delicious topping for baked potato, combined here with bacon and a creamy white wine sauce.”

With a 30-minute preparation time, there’s no reason not to make this winter-warmer recipe this weekend.

The best part is that leftovers taste just as good the following day, so they can be made beforehand.

Method

A hot oven is essential for crispy jacket potatoes, so start by preheating it to 200C/180C Fan/Gas 6.

Next, rub the potatoes with olive oil, then pierce them all over with a fork. Place them on a baking tray with a little pile of sea salt.

According to James, cook the spuds on the top shelf of the oven until tender and the skin is crisp, about one hour.

Remove the baked potatoes from the oven and set them aside until they’re cool enough to handle.

Meanwhile, heat a frying pan until medium-hot. Add the butter, shallot and garlic and cook for two to three minutes before adding the leeks.

Cook everything for another two minutes then add the white wine and cook until the volume of liquid has reduced by half.

Add the cream and cook for three to four minutes, or until thickened. Season, to taste with salt and black pepper then cut the spuds into quarters and place into an ovenproof dish.

Pour the leek sauce over the top then add the taleggio pieces. Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp.

Now roughly chop the bacon and scatter it over the top of the cheese then place the potatoes in the the oven and bake for 10 minutes, or until golden-brown and bubbling.