Potato skins & cheesy topping sw

1. Method
1. Preheat oven to 200C / 400F/ Gas 6. Cut the potatoes into quarters. Using a small knife, carefully cut out the potato flesh from inside, leaving the shells about 1cm (1/2in) thick. (Save the flesh for mashed potato).

2. Spray the inside of the potato shells wil Fry Light. Put on a baking tray, skin side down. Bake for 45 minutes, or until the inside of the shells are tender.

3. Meanwhile, grill the bacon until crispy. Drain on kitchen paper. Cool, then cut into small pieces.

4. Spread the mustard over the inside of the potato shells. Sprinkle over the cheese, then scatter over the bacon. Bake for 10 minutes, or until bubbling and golden. Serve hot.

Notes
You can freeze the cooked potato shells at the end of Step 2. Cool completely, then pack into a freezer container. Freeze for up to 3 months. To serve, thaw the shells on a baking sheet at room temperature for 1 hour, then continue with the recipe.