Jacket potato minis

Cute, mini jacket potatoes. A MUST addition to finger foods. Effortless, almost.

INGREDIENTS

16 mini potatoes (get red, purple potatoes too!)

1 tablespoon Olive oil (optional)

salt

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2 rashers thick sliced streaky bacon

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Filling (combine)

1/2 cup sour cream

1/2 cup Parmesan cheese

1/4 bunch fresh chives (finely diced) Leave some for topping

1/2 tsp olive oil

salt, pepper, lemon rind

METHOD

  1. Wash potatoes, drain well
  2. Slice a little piece off the bottom so potatoes stand sturdy
  3. Place potatoes in a large ziplock bag with olive oil & salt, massage to coat
  4.  Stand potatoes on baking pan and roast on BakeOmatic ‘baked potatoes – medium brown’ or manually on ‘hot air steam 230c (convection full steam) for half an hour.
  5. Remove potatoes and let cool.
  6. Continue in hot oven and set to Hot air steam 230c (convection full steam). Place bacon rashers onto a lined tray and grill for 6 mins. Let cool and snip into small pieces with scissors.
  7. Snip a deep cross on top of each potato with the scissors and squeeze the bottom up so the top opens up slightly.  Make a tiny well with the tip of the scissors for filling.
  8. Mix filling well and place into a zip lock bag.
  9. Snip a hole in the corner of the zip lock bag and squeeze filling onto the top of each potato
  10. Top potatoes with diced bacon and extra chives

Add extra/omit ingredients to make it your own. Like roasted corn kernels, roasted pepitas/almond.. anything crunchy 🙂

 

 

 

 

 

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