Loaded Baked Potato with Cheese & Bacon

Cut the Romano peppers into thin rings. Place a saucepan over medium-high heat and add (per person) 2 tbsp each of water and white balsamic vinegar, along with the sugar and a generous pinch of salt. Bring to the boil, then reduce the heat and add the Romano peppers. Allow to cook gently over a low heat for 20 minutes, or until step 6.

Slice the onion into half rings. Heat a clean frying pan over medium-high heat and fry the onion with the bacon lardons for 3 - 4 minutes, then remove from the pan and set aside. In the meantime, finely chop the lettuce. Cut the tomato into wedges and finely chop the chives.

In a salad bowl, combine the extra virgin olive oil with the rest of the white balsamic vinegar, then season to taste with salt and pepper. Shortly before serving, add the lettuce, tomato and half of the chives and toss well to combine with the dressing.

In a bowl, combine three quarters of the grated cheese with the sour cream and the rest of the chives. Season to taste with salt and pepper. Open the foil parcels and spread this mixture over the potatoes, then top with the rest of the cheese. Return to the oven for another 4 - 6 minutes or until golden-brown.