Baked Potato Skins with Cheddar & Bacon

• 4large baking potatoes, scrubbed
• 1 tbspolive oil
• 150 gcheddar, grated
• 6rashers bacon, cooked until crispy, crumbled
• 3spring onions, sliced
• Fine salt and black pepper
• 150 mlsoured cream (optional)

Method

1. 1Heat the oven to 200°C/180°C fan. Rub the potatoes all over with ½ tbsp of 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. 2Let 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. 3Brush the insides with the remaining ½ tbsp 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. 4Pile 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. 5Scatter generously with sliced spring onions and serve straight away with the optional soured cream for dipping, if using.

Per serving

kcal

386

protein

19g

fibre

3.4g

carbs

27.1g

fat

22.9g