LOADED POTATO SKINS

Serves 4-6

6 baking potatoes, scrubbed 6 streaky bacon rashers

Olive oil

Salt and black pepper

120g/4oz/1 cup Cheddar, grated 120ml/4 fl oz/½ cup sour cream 3 spring onions (scallions), thinly sliced

1 Preheat the oven to 200˚C/180˚C fan/400˚F/gas mark 6. Bake the potatoes directly on the oven rack for about an hour until cooked through.

2 Cook the rashers in a pan over a medium-low heat for 10-15 minutes until golden and crispy. Drain on a plate lined with kitchen paper (paper towel) and allow to cool, then crumble into small pieces.

3 Remove the potatoes from the oven and allow to cool slightly. Cut in half horizontally. Use a spoon to carefully scoop out the insides, leaving about ½cm of potato in the skins so that they hold together.

4 Turn the oven to 230°C/210˚C fan/450˚F/gas mark 8. Brush oil all over the potato skins, outside and in, and season with salt and pepper. Place on a rack in a roasting tin. Cook for 20 minutes, flipping halfway through.

5 Sprinkle the insides with grated Cheddar and crumbled bacon. Return to the oven for about 2-3 minutes until the cheese is bubbly.

6 Add a dollop of sour cream to each and scatter with a few chopped spring onions (scallions).

Per Serving 336kcals, 15.2g fat (5.8g saturated), 35.2g carbs, 2.8g sugars, 14.9g protein, 5.4g fibre, 0.572g sodium