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Servings Per Recipe: 2
Amount Per Serving
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Preheat the oven to 200C / fan 180C / gas mark 6.
Bake the potatoes for at least an hour until they are tender and then remove them from the oven.
In a bowl mix together the 4 tbsps of soured cream, the 75g of cheddar and most of the chives.
Scoop the middles out of the potatoes and into the bowl, leaving a shell inside the skins to hold them firm. Mash together the potato with the soured cream, cheese and chives and season.
Spoon the mixture back into the potato skins and re-bake for 10 minutes.
Meanwhile fry the pancetta in a dry non stick pan until crispy.
Finally sprinkle over the baked potatoes with the rest of the chives and a little more soured cream. We served ours with roast pork belly.
These were really good - very flavoursome and so easy. I would say these are great for both winter and summer - I loved them with the roast pork but they would work equally well with a barbecue or just a green salad. If all potatoes tasted like this, I would have them more often!
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