Fully loaded mini baked potatoes

Fully loaded baked potatoes

Makes around 18

1kg baby potatoes
3 tbsp olive oil
Salt and black pepper
4 streaky bacon rashers
150g sour cream
1 tbsp rapeseed oil
120g Cheddar, grated
Chives, snipped

  1. Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5.
  2. Rub the potatoes with two tablespoons of the olive oil and prick each one once or twice with a fork. Toss with some salt and black pepper, then spread out on a baking tray and bake for one hour.
  3. Meanwhile, heat the remaining oil in a pan over a medium-high heat and cook the rashers for 4-5 minutes per side until golden and crisp. Allow to cool, then chop or crumble into small pieces.
  4. 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.
  5. To each potato, add one teaspoon of sour cream, some crumbled crispy bacon, a pinch of grated Cheddar, some black pepper and a sprinkling of chives. Serve immediately.

Per Serving: 98kcals, 5.8g fat (2.2g saturated), 7.4g carbs (0.1g sugars), 4.6g protein, 1.4g fibre, 0.147g sodium