Twice baked potatoes

These are another winter favorite of mine, crisped skins and soft fancied up insides. These baked potatoes are great on their own or as a side dish to one of the stews or roasts that I have made recently. They take a little while because you double bake them, but believe me, they are so worth it.(4 servings)

What you need

2 or 3 large potatoes
1 egg lightly beaten
30ml cream or milk
30ml mayonnaise
3/4 cup grated cheddar cheese
3 Spring onions chopped
4 cooked crisp slices of bacon, chopped up
Cayenne pepper

The process

Clean the potatoes and place them whole in a 220 Celsius oven and bake for 1 hour.

Remove them from the oven, cut in half (use a cloth to hold them, they are seriously hot), scoop out the flesh and place in a bowl. Get as much of the flesh out of the skins without breaking them.

Roughly mash the potato flesh leaving it chunky. Add the rest of the ingredients keeping about 1/3 of the cheese and a few spring onions aside.

Mix it all together and fill the skins with the mixture.

Sprinkle over a little cheese, place on a baking tray and then back into the oven for another 20 minutes or so. These are great with the beef in beer casserole.