Baked new potatoes with spring onion, sour cream and crispy bacon recipe

11 ratings Rate
  • Serves 6
  • 15 mins to prepare and 50 mins to cook
  • 300 calories / serving
  • Healthy
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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. 

  1. 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.
  2. 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.
  3. 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.  
  4. 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.

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  • Ingredients

  • 1.5kg (3lb) 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 (5oz) sour cream
  • Energy 1260kj 300kcal 15%
  • Fat 12g 18%
  • Saturates 5g 27%
  • Sugars 4g 5%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 41.4g Protein 8.4g Fibre 4.3g


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