Heat the oven to 200°C/180°C fan/400°F/ gas mark 6. Prick the potatoes all over with a fork and roast on a baking sheet for 40-50 minutes until golden and tender. Remove from the oven and leave to cool for 10 minutes.
Increase the oven temperature to 220°C/200°C fan/425°F/gas mark 7.
Halve each potato and, using a teaspoon, scoop the insides into a bowl. Return the skins to the baking sheet and place to one side. In the bowl, add butter, crème fraiche, mustard and most of the cheddar. Mash together and mix until smooth. Then season to taste.
Spoon the mixture back into the skins, sprinkle over the remaining cheddar and pop them back into the oven for 10-15 minutes, until golden and crisp.
If using the bacon, fry it up in a frying pan over a medium heat until crispy.
Remove the potatoes from the oven. Top with bacon and chopped chives, add a final twist of black pepper, and serve.
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