- 10 baking potatoes
- 8 ounces strong Cheddar, or red Leicester, grated
- 1 cup sour cream
- 1 green onion
- 1/2 teaspoon table salt
- Good grinding black pepper
- 1 tablespoon Worcestershire sauce
- 10 slices thin cut bacon cooked until crispy
Preheat the oven to 415 degrees
The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours. As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl. Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed.
When you are ready to fill the potatoes, preheat the oven to 415 degrees. Add 7 ounces of grated Cheddar to the cold potato along with the sour cream. Finely chop the spring onion and add to the potato, with the salt, pepper and Worcestershire sauce. Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes. Sprinkle each potato skin with the bacon to make them fully loaded. Transfer the potato skins to a serving platter and serve.