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)