Step 1

Heat oven to 200°C. Wash and dry potatoes and wrap in foil. Bake in oven for 1½ hours.

Step 2

While potatoes are baking, place corn kernels in a small saucepan of salted boiling water. Cook for 4 minutes before draining and plunging into icy cold water (this stops the kernels from cooking any further leaving them lovely and juicy), drain and pat dry.

Step 3

Heat a small frying pan, spray lightly with oil and add onion and bacon. Cook slowly until onion is softened and bacon is cooked through. Mix with corn and set aside.

Step 4

Once potatoes are cooked, remove from oven, cut the tops off and gently scoop out flesh - without breaking the skin - and put them into a bowl.  It’s best to hold the potatoes in a tea-towel so you don’t burn your hand.

Step 5

Roughly mash potato with a fork, stir through sour cream and gradually add milk/stock mixture (you may not need all of it). Add in bacon, corn and onion and mix together. Stuff back into each potato shell.

Step 6

Top with parmesan cheese and place back into oven. Bake for 20 minutes.