Ingredients
- 4 baking potatoes
- 25g (1oz) butter
- 1 onion, peeled and chopped
- 1 green pepper, seeded and diced
- 4 rashers reduced-salt bacon
- 175g (6oz) button mushrooms, sliced
- 225g (8oz) reduced-fat Cheddar cheese, grated
- 1 tablespoon wholegrain mustard
- 2 tablespoons low-fat natural yoghurt
- black pepper
Method
- Preheat oven to 220°C/425°F/gas 7. Wash potatoes, then prick with a fork. Bake for 1 hour.
- Meanwhile, melt butter in a large frying pan over a gentle heat. Add onion, green pepper and bacon. Cook for 3–4 minutes. Add mushrooms and cook for a further 3 minutes, or until the vegetables are just tender. Remove from the heat.
- Cut potatoes in half. Scoop out flesh into a large bowl. Mash with a fork. Add mushroom mixture, half the cheese, the mustard, yoghurt and black pepper. Mix thoroughly.
- Spoon mixture back into skins. Put on a baking sheet. Sprinkle over remaining cheese.
- Return potatoes to the oven. Bake for 20 minutes, or until filling is heated through and cheese is golden. Serve immediately.
Notes
Prick potatoes with a fork before baking — this allows steam to escape and stops the skins from bursting. For crispy skins, brush with vegetable oil before baking. Replace the bacon with ham if preferred. Lean, back slab bacon is meatier than streaky bacon and contains far less fat. Buy it smoked or unsmoked. Prepare ahead: spoon filling into potato skins and cool completely after step 4. Cover and keep in the fridge for up to 1 day. Continue from step 5.