Jacket potatoes with bacon and pepper ratatouille

Hearty spuds with a cool cheese topping and a hot veg and bacon side.

Serves: 4

Preparation time: 10 minutes

Cooking time: 35 minutes

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You will need

6 rashers Butcher's Choice thick cut, dry cured smoked bacon (rind removed and discarded), cut into small pieces
½ x pack basics peppers, deseeded and sliced
1 teaspoon caster sugar
100g basics soft cheese
Freshly ground black pepper, to serve

Prick the potatoes all over with a fork and microwave on a non-metallic plate, all at once, on a high power for 15 minutes.
Meanwhile, place a medium baking tray in the oven and preheat to 220°C, fan 200°C, gas mark 7.
Empty the tomatoes into a medium bowl. Add 1 teaspoon of the mixed herbs and whizz together with a handheld blender. Alternatively, put in a blender and whizz together.
In a large bowl, toss the partially cooked potatoes with 1 tablespoon of the oil until coated. Place the potatoes in the oven on the hot baking tray and bake for 20 minutes, until the skins are crisp.
Meanwhile, heat the remaining tablespoon of oil in a medium frying pan. Add the onion, bacon and pepper, and cook over a high heat for about 8 minutes, until golden.
Stir in the blended tomatoes with the sugar, 100ml of cold water and the remaining teaspoon of herbs. Bring to the boil and simmer for 5 minutes, until the sauce has thickened.
Carefully cut the potatoes open and top with a dollop of the soft cheese. Season with freshly ground black pepper, to taste, and serve with the bacon and pepper ratatouille on the side.

Make it veggie: Leave the bacon and crumble 125g Abergavenny goats' cheese through the tomato ratatouille, just before serving.

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