8 servings. Prep Time: 15 mins Total Time: 45 mins.

Nutrition Information: Calories 259 (per serving) Fat 15 g Saturated fat 6 g Cholesterol 32 mg Sodium 397 mg Carbohydrates 22 g Fiber 2 g Sugar 1 g Protein 8 g

Ingredients

4 oz. smoked  bacon, cut into 1/4" pieces.

4 Maris Piper or King Edwards potatoes, scrubbed, dried.

1 cup. grated cheddar

1/2 cup. sour cream

Extra-virgin olive oil (for brushing)

Rock salt

Method

STEP 1

Preheat oven to 425ºF/220ºC/ Gas 7. Line a baking tray with greaseproof paper.

Prick the potatoes all over with a fork, then cook in the microwave for 5 minutes. Add the potatoes to the tray and brush with oil and season with salt.

STEP 2

Bake until the potatoes are tender, about 20-25 minutes and let them cool.

STEP 3

While the potatoes are cooking, cook the bacon in a frying pan for about 8 minutes. Save the fat.

STEP 4

Cut the potatoes lengthways, then scoop out the potato leaving roughly a ¼” thick shell.

Place the potatoes back onto the lined tray and brush all over with the saved bacon fat.

STEP 5

Bake for about 20 minutes until golden brown and crisp.

STEP 6

Reduce oven temp to 375ºF /190ºC/ Gas 5

Sprinkle the cheese over the potatoes and continue to bake for about 5 minutes, until the cheese is melty.

STEP 7

Once cooked add a spoonful of sour cream, some spring onions and bacon and serve.

An alternative and to save waste, you can use the potato that was removed and mix it with the sour cream, bacon bits and onions into a large bowl, then scoop the mixture back into the potatoes and follow Step 6 and leave Step 7.