Stuffed Jacket Potatoes with Bacon & Cheese

Food magazine

Per person:
1 large floury potato, scrubbed
oil for rubbing
1 rasher of bacon, chopped
1 tablespoon chopped onion
knob of butter
cup grated cheese, plus extra for topping
chopped parsley, chives or spring onion (optional)
salt and freshly ground black pepper

• Preheat the grill. Cut a deep cross in the top of the potato. Place a dab of oil on your palm and rub the oil over the potato skin. Place the potato in the microwave and cook on high power for 7 minutes.
• Meanwhile, gently cook the bacon and onion in a small frypan, adding a drop of oil if you need to.
• Place the potato under the grill in the middle of the oven and grill it until the skin has crisped a little, using tongs to turn the potato over so it crisps on both sides.
• Remove the potato from the oven and place your fingers below the cross. Squeeze the potato firmly so the flesh bursts up through the cross, then use a spoon to carefully scoop
•  the flesh into a bowl. Try not to tear the skin too much.
• Mash the flesh with a fork, add the knob of butter and mix it in well. Stir in the cooked bacon and onion and the cheese. Add the parsley, chives or spring onion, if using.
• Season the mixture with the salt and pepper and spoon it back into the potato skin. 
• Top the potato with a little extra grated cheese and place it on a heatproof tray. Flash-cook the potato under the preheated grill until the cheese is melted and serve hot.

TIP - You will need to increase the cooking time for additional potatoes. If you are doing a 

lot at one time, you might find it easier to bake the potatoes in the oven for 50 minutes instead 

of microwaving them.