Loaded baked potatoes with cheddar, bacon and chives

Turn the oven on to 200 °C (gas mark 6-7). Let it heat while you prep the rest.

Scrub the potatoes well under cold water. Dry them with a clean dish towel. Prick them in several places with a fork or toothpick so they don't burst while baking.

Put the potatoes straight on the oven rack, without foil. Bake for 50 to 60 minutes, until very tender inside.

While the potatoes bake, cut the broccoli into small florets. Give them a quick rinse under cold water.

Bring a saucepan of water to a boil. Drop the broccoli florets into the salted boiling water and cook for 5 minutes. Then drain them in a colander.

In a nonstick skillet over medium heat, cook the 70 g of bacon, cut into small pieces, until crispy and golden. Lift it out with a slotted spoon and set it on paper towels to drain the excess fat.

Take the potatoes out of the oven. Cut them in half lengthwise. With a fork, lightly mash the flesh to make a little room, without mashing it all the way.

Spread the shredded cheddar over each potato half. Add half of the crispy bacon on top of each serving. Spoon a tablespoon of crème fraîche onto each potato.

Put the loaded potatoes back in the oven for 5 to 8 minutes, until the cheese is fully melted and lightly browned.

Serve the loaded potatoes piping hot, with the drained broccoli florets on the side. Sprinkle everything with the chopped chives and the rest of the bacon.