Mushroom Stilton and herb stuffed Bakers

2 large baking potatoes

1punnet button mushrooms brushed and chopped

75 g pancetta

A few thyme sprigs

3tbs Stilton or any strong cheese

Handful chopped chives

1-2tbs brandy

1tbs cream cheese

1knob butter

Splash milk

Salt pepper

Olive oil

Preheat your oven 220-230c wash and prick your potatoes then bake according to size til crisp. In a frying pan heat a little oil then fry the lardons adding in the cut mushrooms half way through add the crushed fresh thyme leaves add a splash of brandy and Fry til golden.

Remove the baked potatoes -Cut in half scoop out the potato into a bowl, mix with a little milk butter the Cream cheese salt and pepper, mix til smooth the add in the mushroom mixture. Throw in the chopped herbs re stuff thr mixture back into the skins, sprinkle with the remaining crumbled Stilton then bake again 10-12 minutes until golden and fragrant. Serve with a simple green salad with a sharp Dijon mustard dressing.