Crunchy & creamy cheese & bacon jackets

A touch of tangy Tickler cheese and a blend of tasty extras turns this everyday classic into an irresistible dish

Serves: 4

What you need:

• 4 baking potatoes
• 1tsp butter or sunflower oil
• 3tbsp chopped fresh chives
• 150g Tickler, cut into small cubes
• 1 clove garlic, crushed
• 4tbsp double cream
• Salt and freshly ground black pepper
• 150g smoked bacon lardons or cubed pancetta
• Green salad, to serve
• Metal skewer, baking tray

What you do:

1. Preheat oven to Gas Mark 7/ 210C.
2. Prick each potato a few times with a metal skewer, then rub with butter or oil. Place directly onto oven shelf and cook for 1 hour 15 minutes, or until they feel soft when pierced with a metal skewer. Remove from oven and leave to cool for a few minutes.
3. Meanwhile heat a large frying pan, add bacon lardons and cook over a medium heat for about 10-15minutes, turning, until crispy and golden, drain off excess fat and place lardons onto a plate lined with kitchen paper.
4. Slice each potato in half, and scoop out the cooked potato with a spoon, leaving a small layer attached to the skin. Place the 8 potato skins onto a baking tray. Mash removed potato until smooth, then mix with chives, Tickler, garlic, cream and bacon. Season with salt and freshly ground black pepper, and spoon into the jacket skins.
5. Bake for about 15minutes until the filling is bubbling.

Handy cook's tip:

Deliver the now classy classic with a fancy green salad and a glass of your favourite vino.

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