Salad in potato skins

Method

1. Preheat the oven to 180℃

2. Place the potatoes in the oven on a baking tray and bake for 75 mins, until the potatoes are crisp on the outside and cooked in the middle

3. Remove from the oven and allow 15 mins to cool. Then cut each one in half and scoop out the flesh

4. Put the potato skin back on the baking tray, drizzle with a little oil and bake for 15-20 mins, until they are crisp and brown

5. For the dressing, gently fold together the creme fraiche, cheese and mayonnaise. Stir in the mustard and if you want more of a kick add a drop of tabasco. Mix until the dressing is creamy (use the back of a spoon to smooth out lumps of cheese)

6. Grill or fry the pancetta until crispy and brown

7. Place your washed and chopped lettuce into the potato skins and garnish with any vegetable you want and a dollop of cheese dressing

If you want to make it look fancy, spoon a small amount of dressing onto the side of the plate and with the back of the spoon slide across the plate and crumble pancetta over.