Welsh rarebit-loaded potato skins recipe | Sainsbury`s Magazine

Ingredients

• 4 medium baking potatoes
• 2 tsp olive oil
• 1 tsp flaky sea salt
• 2 rashers streaky bacon, optional
• 30g butter
• 2 tsp mustard powder (or 1 tbsp English mustard)
• 100ml dark ale (we used Taste the Difference London Porter)
• 1 tsp Worcestershire sauce
• 250g mature cheddar, grated
• 4 large egg yolks, beaten
• a small handful of snipped chives or chopped spring onions to serve