Serves 4 | 15 minutes prep | 1 hour 30 minutes cooking

  • 4 medium baking potatoes
  • 2 tbsp olive oil
  • 25g butter
  • 4 spring onions, finely sliced
  • 6 slices smoked streaky bacon, chopped
  • 2 tbsp double cream
  • 200g cheddar
  • chopped parsley, to serve

Preheat the oven to 200°C. Rub each potato with a little olive oil, then place in a large baking dish. Bake for 1 hour 15, or until the potatoes are golden and tender. Set aside until cool enough to handle. Leave the oven on.

Meanwhile, heat the remaining oil and half the butter in a frying pan. Add the onion and gently cook for 5 minutes. Remove from the pan and set aside, add the chopped bacon and fry until just crisp. Remove using a slotted spoon and place on kitchen paper.

Halve each potato lengthways (watch out, they will be hot), then scoop out most of the potato into a bowl, leaving a potato skin shell with a thin layer of potato. In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and pepper.Fold through the onion, bacon, three-quarters of the cheeses and half the parsley. Spoon back into the potato shells and top with the remaining cheese. Transfer to the baking tray and return to the oven for 10-15 mins, until melting and golden. Sprinkle with the remaining parsley and serve with a sharply dressed crisp salad, if you like.

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