Recipe

Serves: 4 people | Prep time: 25 minutes | Cooking time: 1 hour 20 minutes

American | Side  

Ingredients

• 4 Baking Potatoes
• 2 tbsp Olive Oil
• 80g Smoked Pancetta
• 4 Spring Onions, finely chopped
• 40g BBQ Sauce
• 50g Grated Cheddar Cheese
• 1 bag Rocket Leaves
• 100g Cherry Tomatoes

Method

1. Pre-heat oven to 200°C/400°F/Gas Mark 6.
2. Line a baking tray with tin foil and pierce the potatoes all over with a fork.
3. Place onto the tray, drizzle over oil and bake for approximately 1 hour 10 minutes until cooked through, then allow to cool.
4. In the meantime, heat a small frying pan and gently fry the pancetta until golden and crisp, then set aside.
5. Place rocket leaves into a bowl and scatter over the tomatoes.
6. Pre-heat a grill or barbecue.
7. Halve each potato, scoop out the flesh into a mixing bowl, add the spring onions and pancetta and mix together.
8. Spoon the filling into the potato jackets and top each half with a drizzle of barbecue sauce and a sprinkle of grated cheddar.
9. Place the potatoes, filling side up, under the grill or barbecue, covering with a sheet of tin foil or the barbecue lid.
10. Cook for 5-10 minutes, until the skins are crisp and the cheese has melted and serve with the salad.