Combining typical jacket potato toppings with the potato itself only heightens the consoling pleasure of this classic mid-week meal.

Serves 2.

Ingredients

• 2 medium/large potatoes
• 75g cheddar, grated
• 100g smoked bacon, chopped
• 1 tomato, finely chopped
• 1-2 tsp of mustard powder
• 2tbsp of milk
• Salt and pepper

Method

1. Preheat the oven to 190°C/ 375°F/ Gas mark 5. Prick the skin of the potatoes all over with a fork. If possible, place a metal skewer through the middle.
2. Place the potatoes in the oven to cook for 1 ¼ – 1 ½ hours, until they are crisp on the outside and soft in the middle.
3. In a small frying pan, heat a little butter or oil. Fry the bacon until the fat begins to crisp (about 3 minutes), then add the tomato and cook for a further 2 minutes. Take off heat to cool.
4. In a jug, whisk together the milk and the mustard powder.
5. When the potatoes are done, cut in half and leave to cool on a baking tray. Place the bacon, tomato, and about 2/3 of the grated cheddar in a large mixing bowl and combine.
6. Using a spoon, scoop out as much of the potato flesh as possible – careful not to tear the skins. Place the flesh in the bowl along with the filling ingredients.
7. Mix the potato into the filling ingredients, pouring in the milk and mustard whilst doing so. Season the mixture. If it seems a little dry, add a bit more milk; it should have the texture of creamy mashed potato.
8. Using a teaspoon, carefully spoon the mixture into the jacket skins, packing it down as you go. Top the stuffed skins with the remaining cheddar.
9. Place the potatoes back in the oven for a further 20-30 minutes. The potatoes are ready when the cheese is bubbling and beginning to brown.