with olive oil, sprinkled with salt and baked on a metal tray in the oven on a high heat (180C fan/gas 6) until the skin is nice and crispy and the inside is cooked through. Approximately one hour to one hour 20 mins.
Or use a microwave to soften it quickly before crisping it up in an air fryer or oven.
Slice the hot potato open and fluff the inside with a fork, mixing in butter to your taste.
Ingredients
4 large baking potatoes (like Maris Piper)
4 rashers of streaky bacon
100g grated cheddar cheese
2 tbsp butter or soured cream
2 spring onions, finely chopped
Olive oil and salt
Black pepper
POPULAR TOPPINGS
* Grated mature cheddar cheese, crispy bacon or pancetta bits, sour cream or creme fraiche and chopped chives or spring onions.
* Baked beans topped with melted cheddar cheese and dollop of Greek yogurt.
* Warm beef or vegetarian chilli con carne with melted cheese and mild chillies
* Crispy bacon, crispy kale, and wholegrain mustard
Method
Cook the bacon until crispy, then chop it into small pieces.
Let the cooked potatoes cool slightly. Cut them in half lengthways and carefully scoop out the fluffy middle into a bowl. Keep a thin border of potato inside the skins so they keep their shape.
Mash the warm potato with the butter or soured cream. Stir in half the grated cheese, most of the crispy bacon, spring onions, salt and pepper.
Spoon the mixture back into the potato skins. Top with the remaining cheese and bacon bits. Bake in the oven for 10 to 15 minutes until the cheese is melted, golden and bubbling.
Serve with a salad of lettuce, cucumber and tomato.
Author: Ros
Author of What's On and Life In The Kitchen!