BARBECUED POTATOES

Ingredients:
Large potatoes - 6
Bacon middle rashers - 12
knob of butter
Cheddar cheese - 90 gms (grated)
Seasoning
Butter - 25 gms
Large onion - 1 (thinly sliced)
large tomatoes - 3
Dash of Worcestershire sauce
Little mustard

To garnish:
Watercess

Method:

• Cook the potatoes in their jackets until soft.
• Halve carefully and remove centre potato pulp.
• Mash pulp, add some of seasoning, knob of butter and nearly all the cheese.
• Pile or pipe back again into potato cases, leaving a large well in the middle.
• Sprinkle rest of cheese on top of potato.
• Make 6 of the rashers into 12 small bacon rolls and put these on a skewer.
• Put the bacon rolls and potato cases in a moderately hot oven (400 F) for about 10 minutes until crisp and brown.
• Meanwhile, heat butter in pan and fry sliced onions until nearly tender.
• Add rest of bacon, cut into thin strips and continue frying until bacon and onions are cooked.
• Stir in sliced tomatoes,seasoning, mustard and Worcestershire sauce, and cook gently until a soft moist mixture is formed.
• Pile into each potato case, top with bacon rolls, garnish with watercress.