These Loaded Potato Skins stuffed with crispy bacon and cheese are the perfect easy comfort food. Melting cheesy goodness baked in a jacket potato.
Preheat the oven to 220C and bake the potatoes for about an hour until they are cooked all the way through (or use leftovers!)
Put the empty potato shells onto a baking tray and pop them back into the oven for about 10 minutes.
Meanwhille, heat the oil in a frying pan and fry the bacon and mushrooms until cooked and crispy.
Add the bacon, mushrooms, spring onions, cream cheese, egg, HALF of the grated cheddar and plenty of salt and pepper into the bowl containing the inside of the potatoes from earlier. Mash all together well.
Serve with the sour cream and the extra chopped spring onions.
Note 1 - Bacon - I like to use smokey bacon for added flavour. Pancetta cubes would be even better if you're feeling fancy.
Note 2 - If you don't have any cream cheese, you can omit this, OR add more grated cheese or forage frais or creme fraiche or even a little milk or cream. It just adds a smoother texture to the mash but isn't vital.
Note 3 - Very strong cheddar is best for flavour. Sometimes I like to mix it up and add in some mozzarella for the top sprinkles to make it extra stretchy and cheesy.
Note 4 - Sour cream - You can substitute this for greek yoghurt, forage frais, creme fraiche or even mayonnaise.
Note 5 - Chives - These make a lovely, tasty garnish but aren't necessary if you don't have any.