Baked Loaded Potato Skins

• 2 large baking potatoes, scrubbed
• 4 rashers of bacon, de-rhinded
• 1oz cheddar cheese, grated
• Salt & freshly ground black pepper
• Half a bottle of Jack Daniel's Smokey Sweet Glaze

1. Brush the potatoes in Jack Daniel's Smokey Sweet Glaze and place them in a pre-heated oven at 200C/400F for 1 hour or until soft.
2. Dry fry the bacon for 4-5 minutes until cooked and then allow to cool slightly before roughly chopping.
3. When cooked, halve the potatoes lengthways and scoop out the flesh.
4. Mash the potato and combine with half the grated cheese and bacon and season to taste.
5. Pile on the potato mixture, sprinkle with the remaining cheese and return to the oven for 10-15 minutes until the top is lightly browned and the cheese is melted.
6. Drizzle with Jack Daniel's Smokey Sweet Glaze.
7. To serve:
8. Serve with a dipping bowl of Jack Daniel's Smokey Sweet Glaze.

baking potatoes, rashers, cheddar cheese, salt, s smokey

Taken from www.epicurious.com/recipes/member/views/baked-loaded-potato-skins-50127732 (may not work)