Twice Baked Potatoes

Preheat the oven to 200°C, rub the potatoes with vegetable oil and pierce each one a few times with a fork.

Bake the potatoes directly on the oven rack for 55 minutes until the skins are crisp and the centres are soft.

While the potatoes bake, cook the diced bacon in a frying pan over medium heat for 6 minutes until crisp, then drain.

Halve the baked potatoes lengthways and scoop the flesh into a mixing bowl, leaving a thin shell.

Mash the potato flesh with the butter and sour cream, then fold in two-thirds of the Cheddar, the bacon, most of the spring onions, salt and pepper.

Pile the mixture back into the potato skins, top with the remaining Cheddar and bake for 15 minutes until golden.

Scatter over the remaining spring onions before serving.