Potato Skins

1. Scrub the potatoes, prick them, rub with oil and salt, and bake at 200°C for 55-60 minutes.

2. Let them cool a little, then halve them lengthways.

3. Scoop out the insides, leaving about half a centimetre on the skin – any thinner and they collapse.

4. Brush the skins inside and out with oil and bake cut side up at 220°C for 10 minutes until crisp.

5. Scatter with the crisp bacon pieces and the grated cheddar.

6. Return to the oven for 5 minutes until the cheese melts. Serve with soured cream and spring onion.

Tip: Do not throw away the scooped-out potato – it is perfect for mash or croquettes the next day.