Place the potatoes onto a baking sheet and place 1tsp of oil on each, rub over the potato and season with a little salt. [You can leave off the oil if you wish].
Now place the potatoes in the oven to bake at 200CFan for an hour, turning once after 30 minutes. After one hour check with a sharp knife to ensure the potato is soft and cooked through, if not return to the oven until cooked. Remove the tray from the oven and allow to cool.
Meanwhile cook the bacon until crispy and cut it into smaller pieces.
Place the cream cheese, bacon pieces and 2/3 of the spring onion into a large bowl.
Once the potatoes have cooled, slice then in half lengthways. Take each potato half and gently scoop out the potato flesh, taking care to leave just a little potato around the inside of the potato skins. Place the potato flesh into the bowl with the cream cheese, season well with salt and pepper and using a fork mash it all together. You want to achieve a rough texture.
Place the empty potato skins into an ovenproof dish and spoon the potato and cream cheese mixture equally into the 4 empty potato skins.
Next mix the remaining spring onion with the grated cheddar cheese and sprinkle equally over the 4 potato halves.
Turn the oven down to 180CFan and return the potatoes to the oven and bake for a further 20 minutes. Remove from the oven and serve immediately.
This recipe uses garlic and herb cream cheese, if you would prefer substitute with normal cream cheese or sour cream.Spring onions add a lovely freshness to the mix, however you can also use leeks or chives instead.If feeding vegetarian diners leave out the bacon and ensure that the cheese you are using is suitable for a vegetarian diet.
Twice Baked Potatoes
Amount Per Serving
Calories 470Calories from Fat 333
% Daily Value*
Saturated Fat 18g113%
Vitamin A 1072IU21%
Vitamin C 24mg29%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •