• 1x160g sweet potato  
• 30g  plant-based cheddar style cheese, finely grated  
• 1 medium ripe tomato, deseeded and diced  
• 1 rasher of This Isn't Bacon
• 0.5 tsps  balsamic dressing, to serve - (optional)
• 1  cherry tomato, sliced to garnish (optional)  
• 40g  green salad leaves  

• Preheat the oven to 180(FAN)C, 350F, Gas Mark 4.
• Wipe the potato with a damp cloth and then prick all over and bake in the oven for 40-50 minutes.
• Heat a small frying pan and dry fry the This Isn't Bacon until crispy. Remove from the heat and place on a chopping board. Chop into smallpieces (about 1cm square) and place in a bowl.
• Add the diced tomato and a little black pepper to the bacon, stir gently and set aside.
• Remove the jacket potato from the oven and place on a chopping board and cut down the centre length ways. Carefully scoop out the flesh into a separate bowl and mash gently with a fork. Fold in half the grated cheese and the bacon and tomato mix and pack the mixture back into the potato skin. Place on a baking tray and top with the remaining cheese. Place back in the oven and cook for a further 5 minutes or until the cheese has melted.
• Remove from the oven and place on a serving plate, top with the sliced cherry tomato and balsamic dressing (if using) and serve straight away with a green salad.

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