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  • 2 baking potatoes
    (about 300g each)
  • 4 tbsp soured cream
    plus more to serve
  • 50g cheddar
    grated
  • chopped to make 3 tbsp chives
  • 75g pancetta
    cubed
  • green salad
    to serve

Nutrition:

  • kcal597
  • fat25.6g
  • saturates13.4g
  • carbs65.8g
  • sugars5.2g
  • fibre7.9g
  • protein21.8g
  • salt1.5g

Method

  • step 1

    Heat the oven to 200C/fan 180C/gas 6. Bake the spuds for 1 hour or until tender and they have some give when squeezed.

  • step 2

    Remove the potatoes from the oven and halve. Scoop the middles of the potatoes into a bowl, leaving a shell inside the skins to hold them firm, then arrange the skins in a baking dish.

  • step 3

    Add 4 tbsp of the soured cream, the cheddar and most of the chives to the bowl, mash together then season.

  • step 4

    Spoon the mixture back into the potato skins and re-bake for 10 minutes.

  • step 5

    Fry the pancetta cubes in a dry non-stick pan until crisp. Sprinkle over the baked spuds with the rest of the chives and a little more soured cream. Serve with a green salad.

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