-
1
Preheat the oven to 415 degrees F (200c/gas mark 6).
-
2
The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours.
-
3
As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl.
-
4
Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them.
-
5
Let the potato cool in the bowl, and then cover until needed.
-
6
When you are ready to fill the potatoes, preheat the oven to 415 degrees F (200c/ gas mark 6).
-
7
Add 7 ounces (200g) of grated Cheddar to the cold potato along with the sour cream.
-
8
Finely chop the spring onion and add to the potato, with the salt, pepper and Worcestershire sauce.
-
9
Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together.
-
10
Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes.
-
11
In a large saute pan, over medium heat, add enough oil to coat the bottom of the pan.
-
12
Fry the bacon rashers in the oil, or grill them, until crispy.
-
13
Remove them to a paper towel lined plate and then crumble.
-
14
Sprinkle each potato skin with the bacon to make them fully loaded.
-
15
Transfer the potato skins to a serving platter and serve.
