Loaded BBQ Skins

4 Baking Potatoes

2 tbsp Olive Oil

80g Smoked Pancetta

4 Spring Onions, finely chopped

40g BBQ Sauce

50g Grated Cheddar Cheese

1 bag Rocket Leaves

100g Cherry Tomatoes

Pre-heat oven to 200°C/400°F/Gas Mark 6.

Line a baking tray with tin foil and pierce the potatoes all over with a fork.

Place onto the tray, drizzle over oil and bake for approximately 1 hour 10 minutes until cooked through, then allow to cool.

In the meantime, heat a small frying pan and gently fry the pancetta until golden and crisp, then set aside.

Place rocket leaves into a bowl and scatter over the tomatoes.

Pre-heat a grill or barbecue.

Halve each potato, scoop out the flesh into a mixing bowl, add the spring onions and pancetta and mix together.

Spoon the filling into the potato jackets and top each half with a drizzle of barbecue sauce and a sprinkle of grated cheddar.

Place the potatoes, filling side up, under the grill or barbecue, covering with a sheet of tin foil or the barbecue lid.

Cook for 5-10 minutes, until the skins are crisp and the cheese has melted and serve with the salad.