STUFFED JACKET POTATOES

STUFFED JACKET POTATOES

Serves 4

1.5 Syns per serving

4 large baking potatoes
1 large onion, very finely chopped or sliced
2 cloves of garlic, crushed
4 rashers of lean bacon, all visible fat removed
Half a small can of sweet-corn 
1 red pepper, deseeded and diced
120g mature Cheddar - 4 x HEX's
1 tbsp. olive oil - 6 Syns Can use Frylight but I find it makes the bacon watery.

Cook the potatoes either in the oven or the microwave.
Pre-heat the oven to 180C/Gas 4.
Meanwhile, heat the olive oil in a frying pan and fry the bacon until crisp. When cooled a little, cut into small pieces with some kitchen scissors.
Add the onion, garlic and pepper to the pan and cook on a low heat for about 10 minutes or until just starting to change colour.
Add to the bacon pieces and set aside.
Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh into a bowl but be careful not to rip the skins.
Mash the potato, then mix in the bacon/onion mixture and the sweet-corn, after adding a little salt and black pepper.

Top the potatoes with the grated cheese and put back in the oven for about 20 minutes or until the cheese is golden and the filling, piping hot.