1

Preheat the oven to 220°C, fan 200°C, gas mark 7. Prick the baking potatoes with a fork, then mist with cooking spray and rub with the salt. Bake directly on the oven shelf for 20 minutes. Reduce the temperature to 190°C, fan 170°C, gas mark 5 and bake for 1 hour or until the potatoes are tender and the skin is crisp and golden.

2

Mist a large pan with the cooking spray and put over a medium heat. Add the bacon medallions and cook for 2-3 minutes on each side until golden. Remove from the pan and roughly chop. Meanwhile, in a small bowl whisk together the buttermilk and mayonnaise, then season to taste. Make a cut in the baked potatoes and open them out slightly. Season to taste, then top with the cherry tomatoes and the bacon. Garnish with the shredded lettuce, then drizzle over the buttermilk dressing and serve.