Baby Jacket Potatoes with Chipotle Bacon Havarti
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
This is a perfect way to switch up your potato side dishes. You can use any fillings you like. I’ve gone with the classic crispy bacon and chipotle, but a charred corn and feta stuffing or a rich peppery
melted brie would also be delicious. These stuffed potatoes are sure to be your impressive secret weapon this year!
Ingredients
- 15 small waxy baby potatoes
- Olive oil
- Man Grind Flakes, to taste
- 1 cup grated havarti cheese
-
500g streaky bacon, cooked crispy and finely chopped
-
3 tablespoons Fire in the Hole, to taste
- 2 spring onions, finely sliced
- 1 tablespoon finely chopped
-
Italian parsley (plus extra to garnish)
- Sgt. Pepper, to taste
Directions
- Preheat oven to 200°C fan bake. Scrub the potatoes, dry them, rub with olive oil and a good sprinkle of Man Grind Flakes. Bake for 35 minutes until tender and the skins are crisp.
- Let them cool just enough to handle. Slice the tops off each potato and set the lids aside. Scoop out most of the insides into a bowl, leaving a thin shell. (Be careful with the wee babies!)
Mash the potato flesh with the havarti cheese, crispy bacon, chipotle mayo, spring onion, parsley, Man Grind Flakes salt and Sgt. Pepper. Taste and adjust the flavours if needed.
- Fill each potato shell with the cheesy mixture. Brush the potato lids with olive oil and season with Man Grind Flakes. Place the filled potatoes and their lids on a baking tray and bake for another 10–12 minutes until the tops are golden and the cheese is melty.
- Pop the crispy lids back on. Garnish with extra parsley and a pinch more Man Grind Flakes. Serve warm!
