Heat your oven to 200oC (fan).
Place the potatoes on a baking tray. Prick the skin (stab small holes over the potato) with a knife (stops them exploding!). Rub them with a small amount of oil over your potatoes. Sprinkle them with salt.
When the oven is up to temperature, place the potatoes in the oven. >3 options for timings!1) My usual way: 200C for 1hr 152) Slow cook (extra crispy skin): 180C for 1hr 45mins - some of the bigger potatoes might want 2hrs+3) On the hurry up (you won't get a perfectly crispy skin and soft inside but it'll do just fine!): Place onto a plate and into the microwave for 5 mins to soften it up. Place into the oven at 180oC for 35-40 mins.
Give the potato a little squeeze. If it feels really soft inside and the skin is nice and crispy, remove the potatoes from the oven. If skin isn't quite crispy yet, stick them back in the oven for another 10 mins and repeat.
Cut the potatoes in half.
Scoop out the middles and place the mash into a bowl.
Squeeze about 2 tsp of bbq sauce into the bottom of each potato skin.
Grate your cheese into the bowl with the mash.
Fry your bacon until crispyTop tip: for super crispy bacon, heat up the pan to a high temperature then place the bacon into it. Do not touch the bacon for at least 15 second and the underside will have gone nice and cripsy!
Chop the bacon into small pieces and add to the bowl.
Season the bowl - salt, pepper, sprinkle of mixed herbs, whatever takes your fancy!
Scoop the cheesy bacon mash back into the potato skins.
Top with a little more grated cheese if you'd like to. Here's what mine look like at this stage:
Place back into the oven for 10 mins, or until the cheese has melted and is looking delish!!