Loaded Potato Skins

These tasty skins, stuffed with bacon, cheese and chives are an easy starter or snack. You can work on the filling while the potatoes are in the oven.

INGREDIENTS TO GET READY

4 baking potatoes

2 tsp olive oil

2 rashers streaky bacon

75g soured cream

2 tbsp finely chopped chives

75g cheddar grated

1 tbsp Geo Watkins Mushroom Ketchup

PUT IT TOGETHER

1. Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.

2. While the potatoes are cooking, heat 1 tsp oil in a frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.

3. Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.

4. Mash the potato flesh and sour cream together. Stir in the crispy bacon, Mushroom Ketchup, chives and half of the cheese. Season to taste.

5. Divide the potato mixture evenly between the potato skins. Sprinkle the other half of the cheese over each filled potato half.

6. Return the potatoes to the oven for 20 mins until golden and bubbling. Serve hot.