Loaded Mini Baked Potato Bites

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Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5. Line two baking trays with parchment paper.
Prick each baby potato with a fork once or twice. Add them to a bowl as you do so. Add 2 tbsp of olive oil, some salt and black pepper, and toss to coat.
Lay the potatoes out on a baking tray and bake for one hour.
Add the streaky bacon to the second baking tray and bake for roughly 18 minutes until golden and crispy. Allow to cool, then chop or crumble into small pieces. Set aside.
Remove the potatoes from the oven and set aside to cool for 10-15 minutes. Once cool enough to handle, cut a small cross in the top of each potato and pinch the base to open the top out a little.
To make the chive cream, simply mix the sour cream, chopped chives and a little salt & pepper together in a bowl. Just make sure to keep some chives to decorate.
To each potato, add one teaspoon of the chive sour cream, some crumbled crispy bacon, a pinch of grated cheddar, some black pepper and a sprinkling of chives. Serve immediately.

By easyFood