Rocket and Broad Bean Potatoes

• 4 large potatoes
• 1 cup rocket or 1 cup baby spinach leaves, roughly chopped
• 1 cup frozen broad bean, defrosted
• 12 cup reduced-fat blue cheese or 12 cup reduced-fat cream cheese
• 4 garlic cloves, minced (vary to suit your love, or otherwise, of garlic!)
• 3 -4 leaves fresh basil
• 2 -3 slices bacon, middle rashers, all fat removed, chopped (optional)

1. Preheat the oven to 220C/425-450F/gas mark 7-8.
2. Scrub the potato skins until they are clean and prick all over with a fork; sit the whole potatoes directly in the centre rack of the oven and cook for 1 hour and 15 minutes, or until very tender; remove the potatoes from the oven and allow them to cool for 10 minutes.
3. Put the rocket (or baby spinach leaves), broad beans, blue cheese, garlic and basil in a food processor and pulse a few times or until it is roughly chopped and still chunky.
4. Cut a deep cross in the top of each potato and gently open the potato using a knif or small spoon; spoon the rocket and broad bean mixture into the centre of each potato; sprinkle the chopped bacon (if using) on top, dividing it evenly between the four potatoes, and return the potatoes to the oven for 10-15 minutes, or until the cheese has melted, the filling has heated through and the bacon has cooked.
5. NOTE: If using the bacon, you may like to half cook it in a pan before adding it to the potatoes.

potatoes, rocket, frozen broad bean, cheese, garlic, bacon

Taken from www.food.com/recipe/rocket-and-broad-bean-potatoes-365873 (may not work)