Twice baked filled potatoes

Turn the humble baked potato in to a real tasty meal

Serves 1

325 calories (may vary depending on the weight of your potato)

Ingredients

1 fresh baked potato,

1/2 teaspoon of sea salt

1/4 teaspoon of paprika , sweet or smoked if you prefer

30g of low fat cheese

1 Spring onion finely chopped (keep a little to garnish)

2 bacon medallions cooked and chopped

2 tablespoon of half fat crème fraiche

Side salad of your choice to serve

Method

Preheat the oven to 200 degrees. with a fork pierce the potato the entire way round, so it cooks evenly. Place on an oven tray and cook for 1 hour, if its a small potato it will take less time so check after 40 minutes. Once cooked, carefully, take it out of the oven , let it sit a minute, cut the potato from top to bottom lengthways in half not across the middle (BE CAREFUL) and scoop out the contents into a bowl until your left with just the shell of the potato (set this aside for later use). Turn the oven down to 180 degrees , you will be using it again. Mash the potato and add half of the crème fraiche, half of the cheese, half of the bacon, salt, spring onion and stir together. Next take the shell of the potato you previously set aside and spoon the mixture in to each half of the potatoes until they are full, top both with the leftover cheese and bacon and pop back in the oven for 15 to 20 minutes. remove from the oven, dollop on your leftover crème fraiche, spring onion dust with paprika and serve with a leafy fresh salad, red onion and beetroot.