Cheddar and pancetta jackets

Directions

1. PRE-HEAT THE OVEN TO 200˚C/180˚C FAN/GAS 6
2. CLEAN - Scrub the potatoes clean, wash and dry them. Prick the potatoes several times with a fork.
3. RUB - Mix the oil with a little sea salt and rub over the potatoes.
4. BAKE - Place the potatoes on a baking tray and bake for 1¼ hours to 1½ hours depending on the size of the potatoes. They are ready when golden-brown and crisp on the outside and when they give a little when squeezed.
5. FRY - Meanwhile, warm up a frying pan and add the diced pancetta. Fry for about 5 minutes stirring frequently.
6. SPLIT - Split the potatoes in half and scoop some of the flesh out with a spoon to form a small hollow. Brush the tops of the potato halves with a little cooking fat from the pancetta and return to the oven for 5 minutes.
7. FILL - Grate the cheese and mix it with the pancetta and half the snipped chives. Scoop the mixture into the potato shells and return them to the oven for a second time until the cheese has melted.
8. SERVE - Sprinkle with the remaining chives and serve immediately.