Baked Potato Skins with Mushroom, Cheese and Bacon 

Preheat oven to 180°C.

Place potatoes onto an oven tray and bake in the oven for about 45 minutes or until tender.

Fry bacon in a pan until crispy, remove from heat and stir through the chopped spring onions.

Mix the sachet of Knorr Creamy Mushroom Sauce with the boiling water and stir until well mixed then pour the sauce over the bacon and mix well.

Remove potatoes from the oven, allow to cool slightly then cut in half.

Using a spoon scoop out some of the flesh leaving about a 5 mm layer of potato.

Mix the scooped out flesh with the bacon mixture and spoon back into the skins.

Top with cheddar cheese and grill in the oven for 5 minutes to melt the cheese.

Serve with sour cream.