Smoky Bacon Loaded Skins

Rub a little salt into the skins before baking to make them extra crispy. If cooking an oven full of potatoes, increase the temperature to 220°C/425°F/Gas Mark 7. Use metal skewers or baking prongs pushed through the potatoes to reduce the cooking time by up to a quarter.

Preparation

Select even-shaped potatoes and scrub.

Ingredients

• 2 x 225g (8oz) Potatoes, scrubbed
• 1 x 5ml spn (1 tsp) Vegetable oil
• 125g (4oz) Button Mushrooms, finely chopped
• 4 Rashers of British bacon, de-rinded
• 50g (1oz) Cheshire cheese, crumbled
• Salt & freshly ground black pepper

Method

1. Place the potatoes in a pre-heated oven at 200°C/400°F/Gas Mark 6, for 1 hours or until soft.
2. When the potatoes are ready, heat the oil and gently fry the mushrooms for 3-4 minutes then set aside.
3. Either place the bacon under a pre-heated grill and cook for 2-3 minutes on each side or dry fry for 4-5 minutes. Cool slightly and roughly chop.
4. When cooked halve the potatoes lengthways and scoop out the flesh.
5. Mash the potato and combine with half the grated cheese and bacon and season to taste.
6. Place the mushrooms in the potato shells, pile on the potato mixture, sprinkle with the remaining cheese and return to the oven for 10-15 minutes until the top is lightly browned and the cheese is melted.
7. Serve immediately.

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