- 4 large baking potatoes
- 6 rashers streaky British dry cured bacon, chopped into small pieces
- 4 medium onions, peeled and finely sliced
- 2 tbsp vegetable oil
- black pepper
- 400 g chopped tomatoes in juice
- 1 chicken Oxo stock cube
- 3 tbsp balsamic vinegar
- 2 tbsp tomato puree, optional
- 3 tbsp cornflour or arrowroot
- 2-3 tbsp cold water
- 100 g grated strong cheese, optional
- Preheat the oven to 220C, Gas 7.
- Wash the potatoes well, score around the lengthways just through the skin with a sharp knife (this stops them sometimes exploding in the oven)
- Skewer with a teaspoon or metal skewer, and place in the oven. Cook for 1 hour or until soft and with crunchy skins.
- Meanwhile, heat a saucepan and add the bacon and oil cook for 2-3 minutes, then add the onions and cook until nicely coloured, about 15 minutes.
- Remove the potatoes from the oven, take out the spoons or skewers and, cut them in half lengthways, spoon the hot potato into a bowl. Keep the skins intact.
- Add the bacon and onions to the potatoes, leaving them nice and chunky. Add a little salt and pepper and mix carefully,
- Spoon the mixture back into the shells piling nice and high, then pack nice and tightly into a baking dish.
- Bring the canned tomatoes, stock cube, vinegar and puree to a simmer.
- Mix the cornflour or arrowroot and water and spoon into the simmering tomatoes until nicely thickened but not too much.
- Spoon the tomato sauce evenly over the filled potato halves, and drizzle over a little extra virgin olive oil (and optionally sprinkle with cheese). Then return to the oven or grill until lightly browned.
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