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.
- 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 minutes, turning half way.
- Preheat the grill to medium. Spread the bacon out on a small baking tray and grill for 3-4 minutes, 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 minutes 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.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
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