Heat the oven to 200°C. Scrub potatoes and pierce a few times with a fork, place on a baking sheet and bake for 50 minutes, or until tender. Remove from oven, and let cool. When cool enough to handle, split each potato in half lengthways and scoop out the potatoes leaving a ¼ inch border around the edges. Reserve the potato flesh for another use (like mashed potatoes).

Take one of the potato skins and cut out 12 small circles using a paring knife (about the size of your little finger nail). Set aside. Take 6 of the potato skins, and cut two small slits on top of the potato near to one end perpendicular to the cut edge. Insert the circles into the slots for ‘ears’. Stick two cloves just in front of the ears for eyes.

Place the remaining potato skins, skin side down on a baking sheet. Place the halves with the ears and the eyes skin side up on the baking sheet. Brush the skins with melted butter and season the skin side down ones with salt and pepper. Bake for 8-10 minutes, until golden brown around the edges.

Sprinkle the bottoms (the halves that you baked skin side down) with the cheddar cheese, top with a spoonful of sour cream and sprinkle with the bacon.

Cut the spring onions into ¼ inch lengths, and use two of them to create bottom ‘teeth’. Cut a tooth pick into ½ inch lengths; attach two cut spring onions to the upper half and place on top of a loaded potato skin. Repeat with remaining potato skins and serve immediately. Remove tooth picks and cloves from upper half before eating.