Jo Pratt's Bonfire Jackets

This is a delicious twist on a normal Jacket Potato recipe and it is absolute perfection!

1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Prick the potatoes several times with a fork and microwave on HIGH for 8-10 minutes, then finish in the oven for 20 minutes until they are cooked through and the skins are crispy.
2. When the potatoes are near the end of cooking, put the bacon on a wire rack over a baking tray and return to the oven to cook for 10-12 minutes until golden. Remove and cut into small pieces.
3. Cut the potatoes in half and scoop out the flesh and transfer into a large bowl. Gently mix in the bacon pieces, half of the cheese, kidney beans, spring onions and ½ teaspoon smoked paprika to taste. Add more paprika for a stronger, smokier flavour. Spoon back into the potato skins and scatter over the remaining cheese.
4. Cover and chill in the fridge if serving later, or if serving straight away, preheat the grill to high.
5. Sit the filled potatoes on a baking sheet and cook under the grill for about 5 minutes until the cheese has melted. If you cooking from chilled, increase the cooking time by a few minutes, making sure the potatoes are heated all of the way through.