Instructions

1. Cut the potatoes in half lengthwise. Using a spoon, scoop out the potato flesh, making sure the skin doesn’t tear.
2. Place the potato skins, skin side down, on an oiled baking sheet. Bake for another 8-10 minutes until crispy and golden.
3. Meanwhile, dice the bacon and fry in a pan until golden and crispy. Finely chop the eggs.
4. Mix the potato flesh with the egg & cheese then add the fried bacon together with the fat. Add some mustard, salt and pepper. Combine gently.
5. When the potato skins are crispy, stuff them with the bacon & egg mash. Season with ground pepper and scatter some grated cheese on top.
6. Bake for another 10 minutes or so until golden brown.
7. Serve warm.