Instructions

1. Scrub and pat dry the potatoes, then pierce them with a fork. Place the potatoes on a baking sheet. Season with salt. Bake for about 1 hour, until the potatoes are cooked through (test with a skewer).
2. Let the potatoes cool, then cut them half (lengthwise). Using a spoon, scoop out the potato flesh, making sure the skin doesn’t tear.
3. Place the potato skins, skin side down, on an oiled baking sheet. Bake for another 8-10 minutes until crispy and golden.
4. Finely chop the frankfurters and the pepper/sundried tomatoes. Mix these with the potato flesh, using a fork. Fold in the cheese, season with salt & pepper.
5. When the potato skins are crispy, stuff them with mixture. Scatter some grated cheese on top.
6. Bake for another 10 minutes or so until golden brown.
7. Serve warm with a mixed salad on the side.