Loaded Volcano Potatoes

Baked potatoes:

Filling:

To finish:

Preheat the oven to 200°C and set aside a medium-sized oven tray.

Baked potatoes:
Rinse the potatoes and dry them off. Wrap individually in foil.

Place the potatoes in the oven and bake for 35 minutes.

Filling:
Using a small mixing bowl, combine the mushroom sauce, cream cheese, 15 ml of the spring onion and the cheese and mix together until well combined.

To assemble:
Remove the foil from the potatoes. Cut off the two ends of each potato and stand potatoes upright.

Scoop out the inside of each potato, leaving a little at the bottom.

Fill the potatoes to the top and wrap with 2 strips of bacon.

Insert toothpicks to hold it all together. Season to taste and top with cheese.

Place in an oven tray and bake for a further 15 minutes at 180°C. The bacon should be cooked and the cheese melted.

To finish:
Garnish with a dollop of yoghurt and the remaining spring onions.

Serve warm and enjoy!