Stuffed twice-baked potatoes

• servings: Serves 4 as a side or st

Ingredients

2 large Rooster potatoes

60g butter

4 streaky bacon rashers, chopped and cooked until crispy

4 tbsp sour cream

2 spring onions, chopped

50g Cheddar, grated, plus extra to top

Salt and black pepper

Directions

1 Bake the potatoes according to the instructions above.

2 Once the potatoes are cool enough to handle, cut them in half. Carefully use a spoon to scoop out the flesh of the potatoes, leaving about ½cm of flesh inside to hold the shells together.

3 Turn the oven to 180°C/160°C fan/gas mark 4.

4 Place the flesh into a large bowl and combine with the butter, bacon, sour cream, spring onions, Cheddar and some salt and pepper.

5 Fill the potato skins with the filling and place on a baking tray. Top with a little extra grated Cheddar.

6 Return the potatoes to the oven for 15-20 minutes or until they are heated through and the cheese has melted.

Notes

How to bake potatoes

1 Preheat the oven to 220°C/200°C fan/gas mark 7

2 Scrub the potatoes thoroughly under running water and pat them dry.

3 Rub the potatoes all over with a little olive oil. Generously sprinkle the potatoes on all sides with salt and pepper

4 Prick the potatoes in a few places with the tines of a fork, or run the tip of a sharp knife around the perimeter ensure even cooking.

5 Bake the potatoes directly on the oven rack for 50-60 minutes, flipping them over halfway through. Check for doneness by piercing them with a fork; the potatoes are done when the skins are dry and the insides feel completely soft when pierced.