Potato Skins with Cheddar and Bacon

                                     Presented this way, these baked potatoes are a real treat

makes 4 servings-prep 50 mins • cook 25 mins

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

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.