Volcano Potatoes

What You’ll Need:

2 Jacket Potatoes
Red Leicester, cut into fat, chunky sticks
6 rashers of streaky bacon
Toothpicks
100ml Sour cream
50ml Hot sauce
Spring onions, diced
How You Make It:

Wrap your potatoes in foil and bake for 25 minutes at 220ºC/430ºF.
Leave to cool slightly, unwrap and cut the top and bottom off the potato.
Hollow out the potatoes, leaving a little potato at the bottom to hold in the molten lava.
Stick in a huge chunks of cheese, ensuring that the stick towers 1cm or so above the top of the volcano.
Wrap 3 rashers of bacon around each potato, and stick in some toothpicks to hold the bacon in place while it bakes.
Pop them down on a tray and bake for 30 minutes at 200ºC/400ºF. Bring out, glaze with bbq sauce, then return to the oven for a further 10 minutes.
Mix together the sour cream and hot sauce, dollop on top of the volcanoes and sprinkle over a little spring onion.
Don’t burn yourself!