A comforting treat.


Prep/Cook Time: 1hr 45 mins 


  • 4 potatoes 
  • 1 tbsp vegetable oil 
  • 100g smoked streaky bacon – I prefer pancetta but smoked streaky is fine 
  • 2 tbsp cream 
  • 1 tbsp butter 
  • 90g grated mature cheddar cheese 
  • 1 small tub of sour cream – plus extra for serving 
  • 3 scallions – finely sliced 
  • Salt & pepper to season 


  1. Preheat your oven to 180oC 
  2. Prick your potatoes with a fork. Place on a tray in your oven. 
  3. Whilst the potatoes are cooking, they'll take about an hour, heat the oil in a frying pan and cook the smoked bacon until crispy. This will take about 5 or 6 minutes. 
  4. When the potatoes are cooked remove from the oven and carefully cut in half. Scoop out the potato flesh into a sieve over a bowl trying to keep the skin in one piece. 
  5. Push the potato flesh through the sieve. This has to be done when it's still hot. 
  6. Take the scooped out skins and place, on a tray, back in the oven until lightly golden and crisp, about 6-7 minutes. 
  7. To the warm sieved potato add the cream, butter, 2 tbsp sour cream, bacon, most of the cheese & sliced scallions holding back some of each to sprinkle on top 
  8. Add salt and pepper to the mix and lightly mix it all together. 
  9. Take the halved potato skins and spoon the mix into each of them. 
  10. When all the skins are filled place back on a tray. Sprinkle with remaining cheese and place back in the oven for 10 – 12 minutes. Once all the cheese has melted and is golden, remove from the oven and allow to cool slightly. 
  11. Garnish with the sliced scallions and serve with the remaining sour cream and a side salad.