Step 1

Preheat the oven to 200ºC.

Step 2

Toss the potatoes in the olive oil and season with salt and pepper. Place the potatoes on a baking tray and cook in the oven for 30 minutes.

Step 3

Half the avocado and take out the stone. Scoop the flesh into a bowl and mash it up until creamy but still chunky. Mince the chillies and the red onion. Add 3/4 of them to the bowl with the juice of the lime.

Step 4

Line a baking tray with greaseproof paper and add the bacon. Remove the potatoes from the oven and put the bacon in for 10 minutes, until crisp. Leave that to cool and crumble it up. Cut lids off and very carefully scoop out the flesh into a bowl. Chop the spring onions and add them to the potato with the butter, egg yolk, milk and crumbled bacon.

Step 5

Pipe the potato mix back into the jackets and put them back into the oven for 10 minutes, until the potato begins to brown a little. Spoon a little of the guacamole onto each half potato and top with a half a teaspoon of sour cream. Garnish with a little of the extra jalapeno and onion mixture. Makes 12