Rub olive oil on the outside of the potatoes and season generously with salt. Put the potatoes on a baking tray and bake for 1 hour 15 minutes. Take the potatoes out of the oven and allow to cool completely.
Lay the bacon flat on a baking tray, grill for 7 minutes until it starts to get crispy. Chop roughly.
Cut the cooled potatoes in half length ways and scoop out most of the potato in the middle.
Put the scooped-out potato into a large bowl and mash well. Add the chopped bacon, spring onions, ¾ of the grated cheddar, sour cream, salt and pepper and Mackays Red Pepper & Smoked Paprika Chutney.
Stuff the potato skins with the mixture forming a mound. Sprinkle the reserved grated cheddar over the potatoes.
Put the stuffed potatoes in a preheated oven (180°C) and bake for 30 minutes until golden.
Serve immediately with a green salad and a dollop more of Mackays Red Pepper & Smoked Paprika Chutney