Carbonara jacket potatoes recipe

1. Preheat the oven to gas 7, 220°C, fan 200°C.
2. Put the potatoes on a plate and microwave on high for 15 mins. Carefully turn over, using a pair of tongs, and microwave for a further 10-15 mins until they are soft in the centre. Cook for a little longer if your potatoes are particularly large.
3. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat and cook the onion and lardons for 10 mins, stirring occasionally, until golden and lightly crisp.
4. Once the potato is cool enough to handle, cut a cross in the top, then scoop out the majority of the potato into a bowl. Mash until smooth then fold through the onion, lardons, eggs and most of the Parmesan, saving a little to garnish, until well combined. Spoon the mixture back into the potatoes, place on a baking tray, drizzle the remaining oil over the skin and bake for 10-15 mins until starting to crisp.
5. Serve topped with extra Parmesan and a sprinkling of chives.

Air-fryer tip: For easy jacket potatoes that are extra crispy, prick the skin, rub evenly with oil and a pinch of sea salt and place in the air-fryer basket. Cook at 200°C for 20 mins, before turning over and cooking for another 10 mins until a knife passes easily through the flesh.

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