For loaded potato skins, you will need:

4 large potatoes
3 cups shredded / grated cheddar cheese
200g bacon
2 tbsp oil
salt

Optional – 300ml soured cream, 2 tbsp chopped chives

(serves 4 as a starter)

Bake the potatoes in a preheated oven at 200°C (400°F) for 1 hour. In the meantime, cut the bacon in thin strips and fry in the oil until crispy.

Remove the potatoes from the oven and allow to cool a little. Slice the potatoes in half horizontally. Scoop out some of the flesh so that there is about 1cm skin and flesh left all round.

Place the skins with skin side up on a baking sheet. Brush the bacon oil all over them and sprinkle with salt. Turn over the skins and fill the inside with the bacon and arrange the cheese on top. Return to the oven and bake at 200°C (400°F) for 20 minutes. Serve immediately, with soured cream and chive as required.