Potato Skins

Crisp potato skins loaded with cheese and bacon are a favourite of pub cooking – the perfect little bite for get-togethers with friends.

1. Wash the potatoes, prick them in several places with a fork, rub them with part of the oil and the salt, then bake them at 200 °C for 55-60 minutes, until their insides are soft.

2. Let them cool a little, so you can handle them, then cut them in half lengthways.

3. Scoop out their insides with a spoon, but leave about a half-centimetre layer on the skin, or it collapses.

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

5. Cut the smoked bacon into small cubes, fry it crisp, then scatter it into the skins together with the grated cheddar, salt and pepper it.

6. Put them back in the oven for 5 minutes, until the cheese melts on, then add a spoonful of sour cream to each, and sprinkle them with sliced spring onion.

Tip: Do not throw out the scooped-out potato insides – they are perfect for next day's mash or for croquettes.