For the chive yoghurt, mix the Glenilen Natural Yoghurt with chopped fresh chives and keep chilled until needed.
For the skins, preheat your oven to 200C/180C fan.
Prick the potatoes with a fork all over and place in the oven for 1 hour or until cooked. Pricking them allows steam to leave during cooking and stops the potatoes bursting open.
Once baked, carefully cut in half and scoop out some potato from the centre. Make sure you leave a little behind so that the shell is still sturdy.
Place the skins back on a tray, drizzle with oil and place in the oven for another 10 minutes to crisp up.
For the filling, take a kitchen fork and roughly mash the potatoes in the bowl.
To this, add the spring onions, cooked bacon, Glenilen Natural Yoghurt, egg, half of each cheese and salt and pepper. Mix to combine.
Spoon this filling back into the cooled, crispy potato shells and sprinkle the remaining cheese over the top.
Place back in the hot oven and bake for a further 10-15 mins.
Serve hot with a side of salad and lots of chive yoghurt.
