The Recipes

Method

1. Preheat the oven to 200°C/180°C fan/gas 6.
2. Scrub the baking potatoes, then pierce them a few times with a fork. Rub with a little oil and salt, then bake directly on the oven rack for 50–60 minutes, until crisp on the outside and fluffy inside.
3. While the potatoes are baking, fry the bacon lardons in a dry pan over medium heat until crispy. Drain on paper towels and set aside.
4. Once the potatoes are cooked, allow them to cool slightly, then slice them in half lengthways.
5. Scoop out some of the potato flesh, leaving about 1cm of potato inside the skins.
6. Place the potato skins back on a baking tray, brush with a little oil, and bake for another 10 minutes, flipping halfway through for extra crispiness.
7. Add the scooped out potato into a bowl and mix with the bacon, chives & cheese then check for seasoning. Fill each skin with the potato mix and top with a generous handful of Pilgrims Choice British Cheese. Bold, gooey, and full of flavour—this cheese makes the ultimate topping!
8. Return to the oven and bake for 5–7 minutes, until the cheese is fully melted and bubbling.
9. Top with chives and sprinkle over the loaded potato skins. Add some sour cream. Season with black pepper to taste.
10. Serve immediately and enjoy the crispy, cheesy, bacon-packed goodness!