For two. Take six good-sized organic spuds. Scrub, rub with olive oil and sprinkle with salt. Bake in hot oven for just under a hour. Remove from oven and allow to cool for about half an hour.   In the meantime grate at least half a pound of the best strong cheddar you can find. Also in the meantime cut up a dozen rashers of rindless dry-cured streaky bacon, smoked if you wish (I do wish), or pancetta if you're posh, into smallish pieces and dry-fry till crispy in a saucepan. Scoop out bacon with a slotted spoon (save the fat to fry your eggs tomorrow).   Slice top from each spud and scoop out the insides into a large bowl, being careful to more or less keep the skins intact. Add the grated cheese and the crispy bacon and a good dose of freshly-milled black pepper. Mix well and stuff the mixture back into the potato skins. Stand the stuffed spuds on a baking tray and heat in a medium oven for about 20-25 minutes. Eat with a big helping of baked beans. You will never regret it. You can make these up to three days in advance, all except for the final reheating, and keep them in the fridge.