An ideal dish for lunch.
Loaded Baked Potatoes, Waitrose Food
4 large baking potatoes
1 tbsp olive oil
200g smoked bacon lardons
1 bunch salad onions, trimmed and finely sliced
100ml soured cream
2 tbsp snipped chives
100g mature cheddar cheese, grated
1. Preheat the oven to 200°C, gas mark 6. Prick the potatoes with a fork, brush with the oil, season and place directly on the top shelf of the oven. Bake for 1 hour, until the skin is crisp and the flesh is soft.
2. Meanwhile, put the lardons in a dry frying pan over a low heat. Cook very slowly for 10 minutes, until the fat begins to run. Turn the heat up to medium, then after 1 minute add the salad onions and cook, stirring occasionally, for 5 minutes more,
until the lardons have turned golden and crisp. Drain on kitchen paper.
3. Once the potatoes are cooked, hold them with a tea towel, halve lengthways and scoop out most of the flesh, reserving the sturdy shell left
behind. Roughly mash the flesh in a bowl with the butter and soured cream, the crisp bacon mixture, ½ the chives and just under ⅔ of the grated cheese. Season and spoon back into the upturned potato skins. Put on a baking sheet.
4. Scatter with the remaining grated cheese. Return to the oven for a further 15 minutes, until golden. Sprinkle over the remaining chives before serving.