Smokewood Cheese Smoky Potato Skins

Indulge in the ultimate comfort food with these loaded smoky bacon Smokewood potato skins. Topped with crispy bacon, creamy sour cream and the freshness of spring onions, every bite is a symphony of flavours and textures.

Ingredients

• 4 jacket potatoes
• 1 tablespoon Olive Oil
• 200g smoky bacon lardons or pancetta
• 2 tablespoons salted Cheshire butter
• Pinch salt and pepper
• 200g Smokewood - Smoked & Aged Red Leicester Cheese
• 4 tablespoons sour cream
• Bunch of spring onions, chopped.

Method

Preheat your oven to 190 C / Gas Mark 5.

Prick the potatoes with a sharp knife and place directly on a baking tray for around 1 hour 20 minutes or until soft in the middle.

Meanwhile, heat the oil in a pan and add the bacon/pancetta and cook until crispy.  Remove from the pan and wipe any excess fat with kitchen towel.

Remove potatoes from the oven and chop them in half.  Using a spoon, remove the inside of the potato and scoop out into a large bowl.  Repeat with the remaining potatoes.

Add the butter, half the grated cheese, spring onion and bacon to the potatoes.

Add a little salt and pepper.

Reserve a little spring onion and bacon to garnish.

When all the potatoes are filled, add further grated cheese and bake in the oven for a further 15 minutes until golden.

Remove from the oven and garnish with sour cream, spring onion and bacon. Enjoy!