What you need to do:

Wash the potatoes and pop in the oven straight on the rack at 200°C or 190° Fan, for approximately 45 minutes or until golden brown and the skin is crispy. Meanwhile dry fry the pumpkin seeds over a moderate heat in a heavy based frying pan. They will start to change colour and pop. Cook for about 2 to 3 minutes without letting them burn. If you want to cook more they will keep in an airtight container for a couple of weeks in a cool place. Remove and set aside ready for use.

Now cook the bacon in the same pan again, using the dry frying method. This may depend upon the fat content of the bacon. If required add a little oil to stop it sticking to the pan. Once crispy, reserve and keep warm.

Once the potatoes are cooked (you can test with a skewer and see if the inside of the potato seems soft) remove from the oven. Cut a cross in the top of the potatoes then push the fluffy potato out. Add a generous helping of butter to each potato.

Pile the bacon on top of the potato and season with salt and pepper if required. Lastly sprinkle with pumpkin seeds. Serve piping hot.

And another thing...

Try a single variety Cox's apple cider with this dish such as Thatchers Cider. Made in North Somerset, it's a delicious, slightly sparking, clear medium cider.