Stuffed potatoes

I found this recipe in my old cook book and was pleasantly surprised at how good it tasted. It just gives a bit of variety to cooking your potatoes. With this cold snap its a great filler for a hungry family.

Wash 4 or 5 potatoes (depending on how many you are feeding)  leave their skins on, and prong with a fork a couple of times.

Bake in the oven in the lid of a roasting dish for approx 1 hour. (I like using agria)

either wrap them in tinfoil for a more crispy skin or just leave as they are.

When they are cooked cut in half and scoop out the middle and put in a bowl.

Add spring onion, salt and pepper, grated cheddar cheese, sour cream and a few drops  of worcester sauce. all to your taste.

Put in the potato scooped out halves and add a few pieces of chopped bacon on top and grill.

Serve with broccoli and bean salad and chops done on the barb- e -cue  (we use ours through the winter under the porch)