Jacket potatoes, scooped out and filled with smoky bacon and Cheddar cheese.
1 pack 4 frozen Bannister Jacket Potatoes
1 x 200g pack Smoked Bacon Lardons
125g Mature Cheddar Cheese
A little Sunflower Oil
Sea Salt and Black Pepper
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Cook the potatoes as per instructions on the pack in a microwave for 15 minutes.
Meanwhile, sauté the lardons in a little oil in a frying pan until cooked.
Drain off any surplus oil and allow to cool.
Grate the cheese, then mix it together with the mayo and bacon.
Once the potatoes are cooked, allow to cool a little then cut them in half lengthways.
Scoop out some of the potato flesh but keep the skin intact.
Put them onto a baking sheet.
Divide the mixture between the potato skins.
Bake in the oven for 20 minutes until crisp and browned.
Serve seasoned with a little salt and black pepper or, to spice them up, add a sprinkle of crushed chilli seeds.