You may want to add some sweetcorn or diced red peppers to the filling
4 medium baking potatoes
1 small bunch spring onions, chopped
100g streaky bacon, diced
100g Cheddar cheese, grated
Bake the potatoes in a hot oven @ 200°C for 1 hour or until cooked and the skins are crispy, set aside too cool. Meanwhile place the spring onions and bacon in a frying pan and cook over a moderate heat, stirring for 5-10min or until the onions are cooked and the bacon crispy. Spoon onto a plate lined with kitchen paper and set aside.
When cool, cut the potatoes in half and using a spoon carefully scoop out the flesh leaving the skins unbroken. Place the potato flesh in a bowl and mash with a fork. Then add the spring onion and bacon mixture, Cheddar and mix well. Carefully spoon the mixture back into the potato skins. Place on a baking sheet and cook for 10-15min or until golden and bubbling.