Over-Stuffed Cheesy Bacony Jacket Potatoes

Stuffed Jacket Potatoes with Melty Cheese, Tomatoes and Bacon Pieces - totally delicious. 
Great as a side dish or as a meal served with a nice green salad.

  So what variety of Potatoes should you use?

First off you must start with the right kind and size of potato.  You need a floury variety. Maris Piper, King Edward or Marfona will do the trick.  

Waxy potatoes just don't work. 

What's the difference between Waxy and Floury Potatoes?
Waxy potatoes are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so make great salad potatoes.
Waxy Potato Varieties include: Charlotte and Maris Peer.

Floury potatoes are brighter and more granular in appearance with a drier feel. They're better for dishes such as jacket potatoes, chips and for mash.
Floury Potato Varieties include: Estima, King Edward, Maris Piper or Marfona.

Perfect Jacket Potato

A perfectly cooked jacket potato should be crispy and salty on the outside and white and fluffy on the inside.  

A jacket potato (or baked potato) should be served so hot you have to blow on every forkful.  

 Once they're cooked, make a cross with a knife in the top.  

Add a huge dollop of butter and a probably an unhealthy amount of salt....... 

It all goes to making every mouthful delicious.