Recipe Method

• Preheat the oven to 180˚C.
• With a fork, gently prick the outside of each potato before seasoning with oil, salt and pepper.
• Place the potatoes in a baking paper lined baking tray and roast for 1 hour.
• Thinly slice the bacon and add to a cold pan. Gradually increase the heat as the fat renders, allowing the bacon to get crispier.
• Remove the bacon and place on kitchen paper.
• Grate the cheese. As much or as little as you like. Save some for topping.
• When the potatoes are done, remove from the tray and allow to cool slightly. Increase the heat to 200˚C.
• Halve the potatoes and then gently spoon out the inside of each one into a large saucepan.
• Lightly oil the potato skins and place open side down on the same baking tray.
• Roast for 15 minutes or until crisp.
• Place the saucepan over a low heat, mash and then add 2-3 tbsp crème fraiche, most of the cheese, the crispy bacon, salt & pepper. Mix well. Season to taste.
• Once the skins are crispy, turn them over and begin to add the potato mix into them. Be generous.
• Top with the remaining cheese and roast for 10-15 minutes until nicely golden. You can finish them under the grill if you like.
• Allow the potato skins to sit for 2 minutes and then serve up.