Jacket Spuds - Serves 4

I'm from england and we love a good jacket potato, this recipe is my most favorite thing to eat at the moment! Ive nailed the cooking of the spud due to a little tip Nigella demonstrated on masterchef. I use a metal skewer to cook the potatoes in the oven. Because metal is a heat conductor and its goes through the middle of the potato it cooked the inside as well resulting in a super fluffy spud! Genious! I've added my favorite toppings below but you can add pretty much anything you like to them. Be creative and enjoy it!

Ingredients:

4 Large Potatoes
1 Knob butter ( I'm weird and like to butter my spuds onced cooked, but totally optional)
1 Cup Cheese
4 Rashes Bacon, cooked until crispy
2 Tablespoons Sour Cream
Spring onions to garnish

Method:

Preheat oven to 200'c. Using a metal skewer pierce through the middle of each potato until all potatoes are secure (as shown below). With a fork prick each spud all over (this prevents the potato from bursting). Place into the oven for an hour or until potatoes are golden and soft. 
Whilst potatoes are cooking prepare your bacon and other toppings.
Once potatoes are cooked, slide off of the skewer and slice a small cross at the top of each spud. Squish the bottom of the spud to ooze all the potato goodness out the top. Top with butter and be generous with all your toppings and serve. Yum!