Prep: 10 mins
Cook: 1 hr and 20 mins
4 medium baking potatoes
2 tsp olive oil
2 rashers streaky bacon
75g soured cream
1 chopped spring onion or 2 tbsp finely
75g cheddar coarsely grated
Step 1 Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes
on a baking tray. Prick all over with a fork and rub with a little oil.
Cook potatoes in oven for 1 hr until golden and cooked all the
way through. Remove from oven. Allow potatoes to cool for 15
Step 2 While potatoes are cooking, 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 finely chop.
Step 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. Put
the skins back on the baking tray, scooped side up.
Step 4 Mash the potato flesh and soured cream together using a fork or
masher. Stir in the cooled bacon, most of the spring onion or
chives and half of the cheddar. Season to taste.
Step 5 Divide the potato mixture evenly between the cavities of 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.
Step 6 Sprinkle over the remaining spring onion or chives and serve hot.