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Cheddar & Bacon Filled Skins


  • 4 Medium Baking Potatoes - Scrubbed & Washed 
  • 250g Back Bacon - Chopped in to Lardons
  • 1 Onion - Chopped Finely
  • 100ml Milk
  • 25g Meadow Churn Unsalted Butter (Extra For Greasing) 
  • 100g Garstang Mature Cheddar - Grated 
  • 2 Tbsp Fresh Flat Leaf Parsely
  • Sea Salt & Ground Black Pepper 


  1. Preheat the oven to 200`C (400`F / Gas 6). Prick the Potatoes with a fork, then transfer to the oven and bake for around 45 minutes to 1 Hour. Set aside, lower the oven to 180`C (350`F - Gas 4).
  2. Meanwhile heat a frying pan and fry the bacon lardons for 2 - 3 minutes until crisp & golden, add the chopped onion and fry for a further 2 minutes. 
  3. Slice off the top third of each potato, horizontally. Using a spoon scoop out the flesh into a large bowl, reserve the hollowed-out skins and place into a lightly greased baking dish.
  4. Mash the potato, add the milk and butter and beat until smooth. Stir in the grated cheese, bacon & onion. Season to taste with salt & pepper. 
  5. Spoon the mixture back in to the skins and bake for 20 - 25 minutes until the cheese is golden and bubbling. Serve hot with the chopped parsley sprinkled on top. 

Did you Know?

5 out of the 8 ingredients found in this recipe are available to order today from the website. 

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