Prepare your jacket potatoes by rubbing oil on them and season generously - don't forget to poke some holes in the potatoes! Now place in the oven for approximately 1 hour. Once cooked, allow to cool then slice each potato in half and scoop out the middle, being careful to not damage the skin.
Proceed to fry up the bacon lardons in a pan with some oil until crispy. Let these cool then mix in a bowl with the Cabbage Bake, grated cheese, potato and double cream.
Scoop this mixture back into the potato skins, top with leftover grated cheese and pop under grill until cheese has melted and gone golden.
Add any toppings you like (we opted for chives) and enjoy!