Easily adapted to vegan
To make these delicious bacon and cheese potato skins, first, preheat oven to 200C. Scrub potatoes and pat dry before rubbing skins with olive oil. Place on a baking sheet and bake in oven until tender (1hr) then remove from oven and allow to cool before cutting each potato lengthwise into halves.
Scoop out centre, leaving a thick layer of cooked potato on skins. Place the skins on an oiled baking sheet, skin side down, and sprinkle with salt and pepper.
Separately, cook Naked Bacon – we’ve fried off Better Naked Smoked Lardons until brown/crisp then mixed with the scooped potato, grated cheddar cheese and a pinch of cayenne (or 2-4 drops of Worcestershire sauce). You could alternatively use grilled Naked Back or Streaky Rashers chopped into pieces.
Sprinkle mixture into the skins and bake in the pre-heated oven until skins are crisp and cheese mixture has melted (25mins).
Garnish the bacon and cheese potato skins with a dollop of sour cream and some sliced spring onions. Enjoy!
Use Better Naked Without the Oink Bacon. Pan fry for 3-4 mins, turning occasionally. Chop into pieces and add to the potato mix.