Stuffed Bacon Onion Tomato Jackets

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.