Easy to make and can be eaten hot or cold. Vary the filling for vegetarians and vegans.
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Ingredients
- 500 g new potatoes
- olive oil for drizzling
- salt
- 100 g sour cream
- 3 rashers streaky bacon
- chives
Instructions
- Preheat the oven to 170C fan. Sprinkle salt over the bottom of a baking tray. Pierce each potato and put in a bowl. Generously drizzle with olive oil and place the potatoes on top of the salt. Bake for 1 hour.
- Put the bacon on another baking sheet and place in the oven while the potatoes are cooking for around 15-20 minutes or until crisp. Remove from the oven and allow to cool on kitchen paper to remove excess fat. Chop into small pieces.
- Once the potatoes are cooked, leave to cool slightly. Cut each potato with a cross on the top then pinch the side to open the out. Top each potato with sour cream, bacon and chives.
Nutrition
Calories: 107kcalCarbohydrates: 11gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 12mgSodium: 68mgPotassium: 297mgFiber: 1gSugar: 1gVitamin A: 82IUVitamin C: 12mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!