Ingredients:

  • 4 large Russet potatoes (approx. 300g each)
  • 1 Tbsp Olive Oil
  • 1 tsp Coarse Sea Salt
  • 4 Tbsp Unsalted Butter, softened
  • 1/2 cup Whole Milk or Heavy/Double Cream
  • 3 oz Smoked Streaky Bacon, diced very finely
  • 4 oz Mature Cheddar Cheese, freshly grated
  • 2 Tbsp Cream Cheese (optional)
  • 2 Tbsp Fresh Chives, finely snipped
  • 1/2 tsp Freshly ground Black Pepper
  • Salt, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean and prick them several times all over with a fork or skewer. Rub the potatoes with olive oil and coarse sea salt. Place directly onto the oven rack or a lined baking sheet.
  2. Bake for 60–75 minutes, or until the skins are crisp and the interior is completely soft when pierced. While potatoes bake, cook the diced bacon in a separate skillet until crisp. Drain and set aside.
  3. Remove potatoes from the oven and let them cool for 5 minutes. Carefully slice each potato in half lengthwise. Using a spoon, gently scoop out the hot potato flesh into a mixing bowl, leaving about 1/4 inch (6 mm) border of potato attached to the skin (the shell).
  4. Add the softened butter and milk/cream to the scooped-out flesh. Mash vigorously until smooth and fluffy. Avoid over-mixing.
  5. Fold in the cooked bacon bits, most of the grated cheddar (reserve about 1/4 for topping), cream cheese (if using), chives, and black pepper. Taste and add salt only if required.
  6. Spoon the creamy potato mixture back into the empty potato shells, mounding the filling high.
  7. Sprinkle the reserved grated cheddar cheese over the top of the filled potato shells. Return the filled potatoes to the baking sheet.
  8. Bake for 15–20 minutes, or until the filling is heated through and the cheese topping is melted, bubbling, and golden brown. Garnish immediately with an extra sprinkle of fresh chives and serve hot.