Baked new potatoes with spring onion, sour cream and crispy bacon recipe
These mini stuffed potatoes are incredibly delicious, not to mention cute! They are simply baked and packed with a sour cream, spring onion and chive filling and topped with crispy bacon pieces. They will go down a storm at kids’ parties and can be packed away for a picnic.
See method- Serves 6
- 15 mins to prepare and 50 mins to cook
- 300 calories / serving
- Gluten-free
- Healthy
Ingredients
- 1.5kg new or small salad potatoes, such as Venezia
- 1 tbsp olive oil
- 6 smoked streaky bacon rashers
- 4 spring onions, roots and tops trimmed
- 2 tbsp chopped chives
- 150g sour cream
Each serving contains
- Energy
- 1260kJ 300.0kcal
- Fat
- 12g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 4g
of the Reference intake
Carbohydrate 41.4gProtein 8.4gFibre 4.3g
Method
- Preheat the oven to 200°C, 180°C fan, gas 6. Prick the potatoes with the tip of a knife, toss them with olive oil and spread out on a baking tray. Season with salt and bake for 45 mins, turning half way.
- Preheat the grill to medium. Spread the bacon out on a small baking tray and grill for 3-4 mins, turning half way, until golden and crisp. Transfer to a plate lined with kitchen paper. Once cool, chop into small pieces.
- Finely chop 3 of the spring onions. Finely slice the remaining onion on the diagonal and set aside. Combine the 3 chopped spring onions and half the chives with the sour cream and a good grind of black pepper.
- Let the potatoes cool for 10 mins before handling so they aren’t piping hot. Make a small cut in the top of each baked potato and squeeze the sides gently. Season with a little salt and pepper. Add a heaped teaspoon of the spring onion mixture to each potato. Scatter with the bacon pieces, sliced spring onion and remaining chives, plus a little more black pepper.
- See more British recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
