Baked Potato Skins with Cheddar & Bacon

Ingredients

• 4 large baking potatoes, scrubbed
• 1 tbsp olive oil
• 150 g cheddar, grated
• 6 rashers bacon, cooked until crispy, crumbled
• 3 spring onions, sliced
• 150 ml sour cream, to serve
• Crusty sourdough bread, to serve
• Dressed green salad, to serve
• Fresh parsley, to serve

Method

1. Heat the oven to 200°C/180°C fan. Rub the potatoes all over with the olive oil and a generous pinch of salt, then bake directly on the oven rack for about 60 minutes, until the skins are crisp and a knife slides easily into the centre.
2. Let the potatoes cool for 10 minutes, then quarter each one lengthways. Scoop out most of the fluffy flesh with a spoon, leaving a thin layer clinging to the skin so it holds its shape (save the flesh for another meal).
3. Brush the insides with a little more oil, season with salt and pepper, and return to the oven for 10 minutes until the edges are properly crisp and starting to colour.
4. Pile the grated cheddar into each skin and scatter over the crumbled bacon. Bake for a final 5 minutes, until the cheese is bubbling and just turning golden at the edges.
5. Scatter generously with sliced spring onions and serve straight away with a bowl of cold soured cream for dipping.