Steps
- Preheat the oven to 400°F / 200°C. Pierce 4 large baking potatoes and place on a parchment-lined baking sheet.
- Bake for 45-50 minutes, turning halfway through, until tender inside and crisp outside. Halve lengthwise and scoop the flesh into a bowl, leaving a thin border inside each skin.
- Mash the flesh with 4 finely chopped cooked bacon strips, 1 handful of finely chopped chives, 120g of sour cream, and 60g of grated cheddar. Season with salt and pepper.
- Fill the skins with the mixture and sprinkle with extra cheddar. Bake for 20 minutes, until golden and bubbling, then scatter with extra chives and crisp bacon.