Baked potato skins with melted cheese
These crispy potato skins filled with melting cheddar topped with crispy bacon and spring onions make a perfect, low-fuss sharing dish for warming up over winter.
The recipe comes from organic Somerset dairy, Godminster and uses their luxury organic cheddar, with milk from cows that are truly free range.
Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
- 4 medium baking potatoes
- Olive oil
- 8 slices smoked streaky bacon
- 150g Godminster cheddar cheese, grated
- 4 spring onions, finely sliced
Preheat oven to 180c/160c Fan/Gas 4.
Scrub the potatoes, rub with a little olive oil and bake in the oven until cooked through, approx 1 hr.
Grill the bacon until crispy, cool and cut into pieces.
Remove the potatoes from the oven and allow to cool until they can be handled, cut in half and scoop out the insides (reserve and serve as mash with another dish) leave a good 2cm of potato on the skin.
Increase the oven heat to 200c/180c fan/ gas 6 and place the potato skins on a baking sheet, sprinkle with a little olive oil and salt. Cook for 10 minutes on one side then turn the skins over and cook for 10 minutes on the other side.
Arrange the potato skins hollow side up and fill with the cheese and bacon bits, place under a hot grill until bubbly and melted, top with a sprinkling of spring onions.