4 large potatoes, pricked with a fork
1 tbsp olive or avocado oil
150g cubed bacon
200g whole kernel corn, drained
175g mature cheese (we used cheddar), grated
small handful parsley, chopped
- Heat the oven to 200°C and bake the potatoes for 1 hour. Leave to cool a little, then cut each one in half.
- Meanwhile, heat 1 tsp oil in a pan and fry the bacon on a medium heat until it begins to brown.
- Scoop out the potato into a bowl. Brush the skins with the remaining oil and return to the oven until crisp.
- Mash the potato with the butter, corn and two-thirds of the cheese. Remove the skins from the oven, divide the filling between them and sprinkle with the rest of the cheese. Bake for 10–15 minutes until bubbling, then top with parsley to serve.