Egg, sweetcorn and bacon jackets

YOU WILL NEED

½ tbsp sunflower or olive oil

½ onion, finely chopped

3 rashers smoked bacon, thinly sliced

400g tin chopped tomatoes 150g sweetcorn

3 large cooked jacket potatoes

6 eggs 50g mature cheese, finely grated

1 tsp chives, to garnish

DIRECTIONS

■ Preheat the oven to 190°C/Gas Mark 5. Heat the oil in a large frying pan and add the onion and bacon. Cook over a medium heat for 6-8 minutes until cooked through.

■ Add the tomatoes and simmer for 5 minutes until thickened. Stir in the sweetcorn.

■ Meanwhile, cut the potatoes in half and scoop out the middle, leaving a ½ cm thick ‘skin’. You can freeze the potato flesh to use as mash. Place the potato skins on a baking tray.

■ Add the filling to each potato, then scatter each with some cheese. Break an egg into each and scatter with a little more cheese. Bake for 20 minutes until just cooked through. Scatter with chives, if using, and serve.