TWICE BAKED POTATOES
| 4 large | Baking potatoes |
| 1 oz | Butter |
| 1 large | Onion, chopped |
| 1 medium | Green pepper, seeded and diced |
| 4 rashers | Bacon, chopped |
| 6 oz | Button mushrooms, sliced |
| 8 oz | Cheddar cheese, grated |
| 1 tbsp | Whole grain mustard |
| 2 tbsp | Natural yoghurt |
| Black pepper |
| Preheat oven to 220°C. Wash potatoes, then prick with fork. Bake for 1 hour. |
| Meanwhile, melt butter in a large frying pan over a gentle heat. Add onion, green pepper and bacon. Cook for 3 - 4 minutes. Add mushrooms and cook for a further 3 minutes, or until the vegetables are just tender. Remove from the heat. |
| Cut potatoes in half. Carefully scoop out the flesh into a large bowl. Mash with a fork. Add mushroom mixture, half the cheese, the mustard, yoghurt and black pepper. Mix thoroughly. |
| Spoon mixture back into the skins. Put on a baking sheet. Sprinkle over the remaining cheese. |
| Return potatoes to the oven. Bake for 20 minutes, or until filling is heated through and cheese is golden. Serve immediately. |