Loaded Potato Skins

Products used

Ingredients

• 4 medium baking potatoes
• 2 tsp olive oil
• 2 rashers streaky bacon
• 75g/3oz soured cream
• 1 chopped spring onion or 2 tbsp finely chopped chives
• 75g/3oz British cheddar, coarsely grated

Method

1. Preheat the oven to 220°C/200°C (400°F) fan. Line a baking tray with foil and place the baking potatoes onto the tray. Prick the potatoes all over with a fork, brush with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow the potatoes to cool for 15 mins.
2. While Heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and chop finely.
3. Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Place the skins back on the baking tray.
4. Mash the potato flesh and soured cream together with a fork. Stir in the bacon, most of the spring onion or chives and half of the cheddar. Season to taste with salt and pepper.
5. Spoon the potato mixture evenly into the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
6. Sprinkle the remaining spring onion or chives over the potato skins and serve hot.