I can’t say I’m a big fan of fireworks in general, especially having a small kiddo, who normally sleeps at the time when all this nonsense banging and smoke starts. But I am now a fan of baked potatoes, especially with Swiss cheese and bacon. I came across it on GF website and Florian got excited, so we had them last night. A few spuds first pricked with a fork, drizzled with olive oil and lightly seasoned, baked for about 1,5 hour in 200 degrees. In the meantime, a chunk of Gruyere was grated, some smoky bacon and shallot fried. When the spuds baked, I scooped the soft flesh out into the bowl, added the bacon and shallots, cheese, a touch more of seasoning and some chopped coriander ( I had no parsley) , filled the skins again and put back in the oven for 12 minutes.  Ultimate comfort food, eaten when the fire was burning, the joy only disturbed by Izzie, who refused to have any dinner at all. Lovely baked spuds for us, corn flakes for her. :-/