Cheesy Stuffed Jacket Potatoes

Ingredients

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

Method

1. Preheat 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. 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. Stir through the sliced spring onions and chopped bacon, then spoon the filling back into the skins, mounding it generously.
4. Scatter 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. Bring to the table with a scatter of fresh parsley and lemon wedges alongside for a bright squeeze.