Pre-heat your oven to around 180 degrees Celsius. Wash the potato and stab with a fork or knife. Place on the baking tray and put in the oven to cook for about 45 minutes or 1 hour, or until the inside is soft and the skin is crispy.

Add pork to a frying pan with the sweetcorn ready to cook later. You can also whip up your sour cream and chive side dip by mixing 1 cup of sour cream with 1 tablespoon of chives, leave it in the fridge until serving.

Once the jackets are cooked, remove them from the oven and cut them down the middle longways. Scoop out as much of the potato from the centre of the skins as possible and add to a frying pan with your chorizo and sweetcorn. Warm this on medium heat for 2 to 3 minutes, turn off the heat and add in your cheese. This should then melt through, and you will need to mix all the ingredients.

Once it’s all mixed, scoop and press it all back into your potato skins, pour over or serve on the side your sour cream dip and enjoy.