Place the bacon rasher in a grill pan and cook under a hot grill for 2-3 mins on each side until just crisp and golden brown. Roughly chop.
Preheat the oven to Gas 6, 200°C, fan 180°C. Scoop out the flesh from the potatoes (it’s best to do this while they are still warm) leaving behind the skins. Place the skins on a baking tray. Bake in the oven for 5-10 mins until starting to crisp.
Mash the potato flesh together with the crème fraîche until smooth. Then stir through the bacon and spring onions. Spoon this mixture into the potato skin shells. Scatter over the Cheddar cheese. Then return to the oven for 10-15 mins until bubbling and browned.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.