Bacon stuffed spuds

Preheat the oven to 180°C/gas mark 4

Wash the potatoes and use a fork to prick all over. Rub with a little olive oil and season with salt

Place the potatoes on a baking tray and bake in the oven for 1 1/2 hours, or until crispy and cooked through

Meanwhile, cut the broccoli down into small florets. Cook in salted boiling water for 3 minutes, then strain and plunge into iced water. Leave in the iced water to cool for 5 minutes

Warm a tablespoon of olive oil in a non-stick pan over a medium heat. Dice the bacon into roughly 2cm squares, then fry the bacon in the pan until just starting to crisp

Add the onion, garlic and pepper to the pan and cook on a low heat for 10 minutes, until just starting to colour. Turn the heat off and add the broccoli to the pan. Set aside

Remove the potatoes from the oven and allow to cool slightly. Then cut the potatoes in half lengthways. Scoop out the potato flesh into a bowl, taking care to leave the skin intact

Roughly mash the potato with a fork. Mix in the bacon, onion, garlic, pepper and broccoli, adding a pinch of salt and pepper. Pile the mixture back into the skins

Wash the leeks then split lengthways and shred finely. Place on top of the potatoes along with the grated cheese

Return the filled potato skins to the oven and bake for 20 minutes, or until the cheese is golden and the leeks are beginning to brown. Serve immediately