Using the tines of a fork, poke holes in the baking potatoes. Rub a thin layer of vegetable fat all over the outside of the potato and spinkle with sea salt on all sides.
Bake directly on the rack in centre of the oven for 45-60 minutes, depending on the size of your potatoes. They will feel soft to the touch when you squeeze them.
Leave to cool slightly while you prepare the remaining ingredients.
Heat a non-stick frying pan over a medium-high heat and dry fry the bacon for 5-8 minutes until crispy. Drain on paper towel.
Halve each cooled baked potato lengthwise and carefully scoop out the insides into a bowl, leaving a 1/4 inch margin next to the skin.
Place the emptied potato skins onto a baking tray or casserole dish.
Mash the scooped out potatoes and stir in the butter, soured cream, 2/3 of the crispy bacon, 2 tbsp of the grated cheddar and the chopped spring onion. Season well to taste.
Spoon the mixture evenly back into the potato skins and top with extra grated cheddar.
Bake in the centre of the oven for 25-30 minutes, until heated through and the cheese is golden and bubbly.
Serve with extra soured cream and the remaining bacon.
Notes
Food waste prevention tip #1: bake twice as many potatoes as you need one night and save the other half for twice-baked potatoes for the following day.Food waste prevention tip #2: You can freeze leftover bacon and cook it from frozen. Simply chop off what you need from the frozen bacon and fry. Bacon will keep up for several months in the freezer.Food waste prevention tip #3: Grated cheddar cheese can be frozen too. Use your frozen cheese in this recipe.[nutrition-label]