Hasselback baked potatoes

Method

1. Preheat the oven to 200C/fan 180C/Gas 6
2. Using a sharp knife, cut thin slits into the potatoes, about 5mm apart
3. Don’t cut all the way through — leave a centimetre or 2 at the bottom
4. Put a small knob of butter on top of each potato and drizzle over 1/2 tsp olive oil
5. Bake on a tray for 1 hour 10 mins until cooked through and golden, covering with foil halfway through cooking to stop them getting too brown
6. When they’re done, add our quick bacon topping
7. Quick bacon topping:
8. Fry 1/2 red onion, sliced, with 1/2 clove garlic, crushed, in 1 tsp Co-op unsalted butter and 1 tsp Co-op olive oil, for 5 mins until crispy
9. Chop 4 mushrooms and 4 rashers Co-op unsmoked bacon and add to the frying pan
10. Fry until cooked through, then scatter over the potatoes