Darren McGrady the former Chef to Queen Elizabeth II and Diana, Princess of Wales, serves up Loaded Potato Skins on This Morning.
The ingredients are: 8 large baking potatoes, 1/2 teaspoon salt, 1/2 cup finely chopped spring onions, 1 cup crumbled cooked crispy bacon, 1 cup shredded cheddar cheese, 1 cup mozzarella cheese, 1 cup sour cream and oil for deep frying.
To prepare the dish, bake the potatoes at 400° for 1 hour or until tender.
Cut in half lengthwise and then half again so you have 4 pieces. Scoop out the pulp, leaving 1.3cm in the shell.
Heat the oil to 350 degrees and drop the potatoes in. Cook until golden brown and remove to paper towel to cool and drain off excess oil.
Place the potatoes on a baking sheet, skin side down. Season with salt and then top with the cheddar, spring onions, crispy bacon, and mozzarella cheese.
Bake at 450° for 10-15 minutes or until the cheese is melted and skins are crisp. Serve with the sour cream.