TWICE COOKED JACKETS WITH FRIED ONIONS, MOZZARELLA AND BACON

Serves 4
Preparation time:15 minutes
Cooking time: 45 minutes
Ingredients

For the Vegetable Salad
750g bag roasted, frozen vegetables
1 jar red and yellow pepper pesto

For the Jackets
4 large baking potatoes
4 rashers streaky bacon, chopped
1 large onion, peeled and sliced
150g Mozzarella cheese
Coarse ground black pepper

Method
1. Cook the potatoes in the microwave (cooking time will vary according to size of potatoes and power of microwave).
2. Pre-heat the oven to 220°C, gas mark 7.
3. Place the contents of the frozen vegetable bag into a large baking tray and place into the pre-heated oven. Cook for 30 minutes to brown nicely, stirring occasionally.
4. Cut the potatoes in half lengthways, then scoop out the cooked potato and place into a large bowl.
5. Heat a nonstick frying pan, then add the streaky bacon and onion, cook for 6-8 minutes, then add to the potatoes.
6. Add the Mozzarella and a little pepper, and mix lightly.
7. Scoop the potato mix back into the shells, place on a tray and pop into the oven to re-heat for about 15 minutes.
8. Once the vegetables are cooked, place into a bowl, then spoon the pesto over the hot veg and mix well.
9. Serve the hot jackets with the warm vegetable salad separately.

Top Tips

• 1. No extra salt is needed, as the bacon provides plenty of seasoning.
• 2. No oil is needed for the vegetable salad, as there is plenty in the pesto. Also, no oil is required to cook the bacon as there is plenty of fat on the meat.