Bacon Stuffed Potatoes

4 large potatoes, well scrubbed
25 g/1 oz polyunsaturated margarine
75 g/3 or bacon, derinded, chopped and grilled
2 tablespoons skimmed milk
25 g/1 oz walnuts, chopped
50 g/2 oz Cheddar cheese, grated
1 tablespoon chopped parsley
salt
freshly ground black pepper
parsley sprigs, to garnish

Prick the potatoes with a fork and bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 1 to 11/2 hours.

When cooked, cut off the tops of the potatoes lengthwise and scoop out the centres, taking care to keep the skins intact. Mash the potato in a bowl, and add the margarine, bacon, milk, nuts, cheese, parsley, salt and pepper. Fill the potato shells with the mixture and bake in a preheated moderately hot oven (190 °C/375 °P, Gas Mark 5) for 15 minutes. Garnish with sprigs of parsley. SERVES 4