Cheese and bacon loaded potato skins. Crunchy, loaded with mature cheddar, sizzling crispy bacon and served with a sour cream and chive dip. Great as a side to load onto plates that everyone can help themselves to.
100g mature cheddar – grated
4 dessert spoons butter
Salt and cracked black pepper to season
4 rashers bacon – chopped into pieces
2 spring onions
Sour cream and chive dip to serve
Pre heat oven to 245c / 225c fan
Wash your potatoes and prick each one with a fork a few times.
To speed up cooking time you can pop them on a microwaveable plate and microwave for 8 minutes all at the same time.
Place on a baking tray in a hot over for 20 minutes.
Remove, cut in half and scoop out half a potato from each half and reserve in a bowl.
To the bowl you have set aside add your grated cheese and butter, season, mix thoroughly and transfer back into the potato.
Sprinkle over the bacon bits and bake in the oven for another 20 minutes.
When they are ready to come out the oven remove and sprinkle over sliced up spring onion and serve with a sour cream and chive dip.