Cheesy Stuffed Jacket Potatoes

• 4large baking potatoes, about 250g each
• 150 gcheddar, grated
• 4 tbspsoured cream
• 3spring onions, sliced
• 4rashers bacon, cooked, chopped
• 1 tbspolive oil
• 1lemon, cut into wedges
• Fine salt and black pepper
• 10 gflat-leaf parsley, chopped (optional)

Method

1. 1Preheat the oven to 200°C/180°C fan. Rub the potatoes all over with the olive oil and a generous pinch of flaky salt, then place them directly on the oven rack. Bake for 55–60 minutes, until the skins are crisp and crackling and a knife slides easily into the centre.
2. 2Cool for 5 minutes, then halve each potato lengthways and scoop the fluffy flesh into a bowl, leaving the skins intact with a thin layer of potato to hold their shape. Mash the flesh with most of the grated cheddar (hold back a generous handful for the top) and all of the soured cream until creamy. Season well with salt and pepper.
3. 3Stir through the sliced spring onions and chopped bacon, then spoon the filling back into the skins, mounding it generously.
4. 4Scatter the reserved cheddar over the tops and return to the oven for 10 minutes, until the cheese is golden and bubbling at the edges.
5. 5Bring to the table with the optional parsley if using and lemon wedges alongside for a bright squeeze.

Per serving

kcal

473

protein

19.4g

fibre

6.2g

carbs

47.5g

fat

23.9g