- 4 large baking potatoes
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200ml soured cream
Plus any or all of the following
- 50g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 4 crispy bacon rashers, chopped
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 4 spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Heat oven to 220C/200C fan/gas 7. Rub 2 tsp olive oil over 4 large baking potatoes and put on the top shelf of the oven.
Bake for 20 mins, then turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft.
Cut a cross on top of each potato, squeeze the sides, add 200ml soured cream and your favourite topping. (Please note: the nutritional information on this recipe is for one jacket potato with soured cream and cheese topping.)