Cheddar and bacon stuffed baby potatoes
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Serve hot from the oven for a tasty party nibble. Kids will love them too - especially if there's tomato ketchup to dip them into!
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Prep time: 25 mins
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Cooking time: 20 mins
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Makes: 20
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Skill level: Easy peasy
Ingredients
- 20 medium-sized new potatoes
- 4 rashers of lean smoked back bacon
- 125g/5oz West Country farmhouse cheddar, grated
- 50g/2oz butter
- Pinches of salt, ground black pepper and nutmeg
- 1tbsp extra virgin olive oil
- Few sprigs of oregano or flat leaf parsley to garnish
Method
- Simmer the potatoes until just tender. Grill bacon until crisp.
- Cut tops of each potato and using a small sharp knife scoop out the flesh. Cut thin strips off potato bases if necessary so that the potatoes can stay upright.
- Combine potato flesh with the butter and cheese using a fork. Season well and stir in the bacon.
- Using a teaspoon, carefully spoon filling back into the potato shell and top with the potato lids at a jaunty angle.
- Brush liberally with the olive oil. Rest in a baking dish lined with baking parchment and cook at 200°C/400°F/gas mark 6 until the filling is golden and the cheese is oozing. Garnish and serve whilst still warm.
For more information on British Cheese and for more recipes. please visit www.britishcheese.com
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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pam sheldon, posted 1 year ago
i made these potatoes the other night, we had them with belly pork, absolutely delicious!!!!
