1 hour 15
2 baking potatoes
a few rasher of pancetta
half a bundle of spring onions
Granny’s Original Tarragon Dressing
freshly grated parmesan
Preheat oven to 180°c.
Take the baking potatoes, rinse under cold water, pat dry and stab a couple of times with a fork.
Roll in a little rapeseed oil and some sea salt flakes, and bake in the oven for about 1 hour, depending on size.
Meanwhile, fry the pancetta and spring onions together in a pan until golden brown.
Cut the potatoes in half and scoop out the soft innards into a bowl. Mix the fluffy potato with Granny’s Original Tarragon Dressing, the pancetta and spring onions then spoon back into the potato skins.
Grate a little parmesan over the top of the potatoes and return to the oven for a few minutes.
Enjoy in front of your favourite TV viewing. Yum!