Baked potatoes stuffed with bacon, cheese and chives

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Rinse the potatoes, then sprinkle all over with sea salt. Put the potatoes directly onto the oven shelf and bake for about 1 hour until crisp on the outside and soft inside when tested with a skewer.
2. Meanwhile, fry the lardons in a non-stick frying pan until crisp.
3. Once the potatoes are ready, turn the oven to grill, remove the potatoes from the oven and transfer to a baking tray. Slice off the tops (hold the potatoes steady using a clean tea towel), then carefully scoop the soft potato centres into a bowl. Add the butter, 80g cheese and soured cream to the bowl and mix well. Stir in the chives and lardons, then season with salt and pepper to taste. Stuff the cheesy filling back into the potato shells, then top with the extra cheese.
4. Grill the potatoes for 10 minutes until golden and bubbling hot. Serve with the extra soured cream and chives.