Ingredients
- 4 baking potatoes (King Edward or Desiree)
- 30g butter
- 4 spring onions
- 6 slices smoked streaky bacon
- 1 tsp wholegrain mustard
- 2 tbsp double cream
- 200g cheddar cheese
- 1/2 bunch parsley
- 100g mozzarella
- sour cream, to serve
- 4 baking potatoes (King Edward or Desiree)
- 30g butter
- 4 spring onions
- 6 slices smoked streaky bacon
- 1 tsp wholegrain mustard
- 2 tbsp double cream
- 200g cheddar cheese
- 1/2 bunch parsley
- 100g mozzarella
- sour cream, to serve
Preheat the oven to 200°C/400°F/gas 6.
Rub your potatoes with olive oil and roast in the oven for 1 hour 15 minutes. The potatoes should be tender and golden on the outside. Leave to cool so you can handle them.
Meanwhile, heat a drizzle of oil and half the butter in a frying pan. Add the onions, finely sliced, and bacon, diced into lardons, and fry until golden and crisp. Drain on some kitchen roll and then add to a bowl with the rest of the butter, mustard, double cream, grated cheddar and finely chopped parsley.
Slice the potatoes in half and scoop the soft potato centre into the bowl, leaving the skins intact.
Mix everything together, season with salt and pepper, then spoon back into the potato skins, sharing the mixture evenly. Top each potato half with a slice of mozzarella and pop back in the oven for 10-15 minutes until the mozzarella has melted and turned golden.
Serve with sour cream and enjoy!