Potato Skins with Cheddar and Bacon

4 medium baking potatoes, scrubbed

7oz (200g) bacon, rind removed,

cut into sticks

2 shallots, finely chopped

scant

1/2 cup whole milk

2 tbsp butter

3/4 cup shredded Cheddar cheese

2 tbsp chopped parsley

salt and freshly ground black pepper

Presented this way, these baked potatoes are a real treat

1.

Preheat the oven to 400°F(200°C). Prick the potato skins

all over with a fork. Bake in the oven for about 45–50 minutes, until

tender. Reduce the oven temperature to 350°F (180°C).

2 .

meanwhile, cook the bacon in a frying pan over medium-high

heat about 4 minutes until golden. Add the shallots and cook until they

soften, about 1 minute more.

3.

slice off the top third of each potato, horizontally. Using a

spoon, scoop out the flesh into a large bowl. Reserve the hollowed-out

skins and place in a lightly oiled baking dish.

4.

mash the potato with a potato masher. Add the milk and

butter, and beat until smooth. Stir in the Cheddar and bacon mixture

along with the parsley. Season with salt and pepper.

5.

spoon the mixture back into the potato skins and bake for

20–25 minutes, or until the filling is heated through and golden on top.

Serve hot with extra chopped parsley sprinkled on top, if desired.

variations 

Potato Skins with Crab

Mix the mashed potato with a

(168g) can crabmeat, drained,

3 chopped scallions, 1 chopped fresh

small red chile,

1/4 cup creme fraiche,

and 2 tbsp chopped cilantro. Spoon

back into the skins and bake as above.

Potato Skins with Chorizo

Mix the mashed potato with 5oz

(145g) chopped smoked chorizo,

1 ripe tomato, seeded and diced,

5oz (145g) mozzarella, diced, and 

1 tbsp chopped oregano. Spoon back

into the skins and bake as above.