Preheat oven to 200°C. Put the baking potatoes on a tray and bake in the oven for 60 to 90 minutes until crisp and cooked all the way through.

Once you can handle the potatoes (allow them to cool for 10 to15 minutes), cut them in half and carefully scoop the insides into a large bowl, putting the empty skins back on a baking sheet.

Add the sour cream and Dromona butter to the scooped-out potato, along with most of the spring onions (leave some for garnish), 100g of grated Dromona mature cheddar cheese and the Worcestershire sauce. Mix everything together then season well with salt and pepper.

Carefully spoon the potato filling back into the skins and nestle a pig in blanket into each loaded potato. Sprinkle the remaining cheese over the top and bake in the oven for 15-20 minutes until the tops are golden and crispy.

Serve with some cranberry sauce on the side.