LOADED BABY POTATO BITES
Fresh new potatoes form the basis of a number of delicious savoury nibbles. such dishes are also a perfect way to use up any leftover, ready-cooked potatoes.
these flavourful fillings can be made ahead of time and cooked from frozen.
INGREDIENTS Makes 24
12 new potatoes
For a turkey and corn topping:
250g (½lb) cooked turkey, cut into small pieces 125g (4½ oz) can of sweetcorn 2 tbsp cream cheese 25g (1 oz) strong, hard cheese, grated 3 spring onions, finely chopped Salt Ground black pepper
For a bacon and cheese topping:
150g (5¼ oz) bacon 25g (1 oz) butter 1 tbsp mustard 50g (2 oz) strong, hard cheese, grated
3 tablespoon sour cream or crème fraîche 2 spring onions, finely chopped Ground black pepper
INSTRUCTIONS
BoiL, steam or roast the potatoes until they are just tender, then drain and set aside until cool enough to handle.
Cut each one in half and then use the handle end of a teaspoon to make a little indentation into the flesh of each cooked potato. save any scraps of potato to mix into your fillings.
Preheat the oven to 200C (400F, gas 6), then place all of the potatoes halves on an oiled baking tray.
next, prepare your potato fillings. For the turkey and corn topping, combine any leftover potato flesh with the chopped turkey, sweetcorn and other ingredients in a bowl and mix well. spoon some of the filling into each of the potato pieces. to make the bacon and cheese topping, fry the bacon in a large pan until crisp, then drain on kitchen paper and chop finely.
Put any leftover potato flesh in a bowl with the butter, mustard, half the cheese and sour cream, then stir in the bacon and spring onions and mix well.
season with black pepper then spoon the filling into the potato halves. sprinkle with the remaining grated cheese.
Bake your potato halves, uncovered, for about 15 to 20 minutes until they are golden brown and hot. remove and serve warm.
You can also prepare the potatoes in advance and freeze before baking.
Gather them into an airtight container, label and freeze for up to three months.
Cook from frozen but allow an extra five minutes of baking time.