30 minutes – serves 4
- 4 large potatoes
- 30 ml olive oil
- 500 g streaky bacon, very finely diced
- 500 g cream cheese
- salt and freshly ground black pepper to taste
- 6 spring onions, chopped
Heat the oven to 200 °C. Cut a cross on top of every potato. Put them in the microwave oven for 15 minutes on the highest setting. Heat the olive oil in a pan and sauté the bacon until very crispy. Drain on kitchen paper and keep warm. Put potatoes in the warm oven for about 10 minutes so the skins become crispy. Press them open when they’re done. Spoon cream cheese on top and season with salt and black pepper. Sprinkle the spring onions and bacon on top. Serve with a green salad.