This is a very popular way of serving Jacket Potatoes. It does need a bit of pre-planning but if you prepare this earlier in the day it becomes a fabulous food to have following a cold damp bonfire party maybe after a bowl of steaming soup.
Large Baking Potatoes – 1 per person
Dash of Olive Oil
Dash of milk
Cheese grated – I use cheddar
Prick the potatoes and bake in a hot oven for a good hour.
Towards the end of Baking, heat the oil in a small pan and fry the onions adding the bacon lardons.
Add mixed herbs and cook well until the bacon is beginning to crisp.
Remove the potatoes from oven and while still hot cut in half and empty shells into a large mixing bowl.
Add the butter and milk to mash the potatoes.
Then mix the bacon into the mashed potato. Add half the grated cheese.
Return the potato mix back to the empty shells and sprinkle with the remaining cheese.
These can then be left until about 20 minutes before you are ready to eat when they need to go into a pre-heated cooker.
Take out and serve piping hot with baked beans, salad or other vegetables. They are very filling and very popular.
I have done this with mackerel fillets, leeks and feta cheese but there are so many combinations you could come up with. Let me know which one goes down best in your household.