Hasselback stuffed jackets
4 large jacket potatoes
A drizzle of rapeseed oil
Salt and pepper
1 bunch of spring onions thinly sliced
100g bacon lardons
1 pack of Pilgrims choice Extra mature sliced cheese
Pre-heat the oven to 180c.
Take your potatoes and just slice a thin amount of the bottom of each one-stops it rolling around!
Now using your knife carefully make slits across the width of the whole potato, about 1/2 cm thick.
Drizzle over the oil and season, pop them in the oven and cook for 50 minutes.
In a frying pan drizzle a little oil in and cook the lardons until crispy, set to one side.
Reduce the heat on the potatoes to 150c and cook for a further 20 minutes, they should be cooked and crisp and the hasselback slits should have oped up.
In between each slit add in some sliced cheese, just pop them in the oven for a minute to just melt the cheese.
Pop each one on a plate and top with the sour cream, bacon and spring onions.
Serve while piping hot.
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