Loaded mini jackets

These toppings are a fab way to jazz up your spuds, and miniature potatoes make for a fantastic canapés. Skill level: Easy • Ready in 1 hr • Serves 6-8 as a snack

1kg baby potatoes

2tbsp salted butter 2tbsp double cream foR thE cRab filling 1 dressed crab 2tbsp crème fraîche 1 red chilli, chopped foR thE chEESE and bacon filling 80g mature cheddar, grated 200g smoked bacon lardons 3 spring onions, finely sliced

1 Boil the potatoes for 20-25 mins, until cooked but firm. Leave to cool.

2 Heat the oven to 220C, Gas Mark 7. Halve the cooled potatoes, and scoop out the centre of the flesh – we did this using a melon baller. Put what you have scooped out into a small bowl, add the butter and cream, and mash with a fork. Place the skins, empty side up, on a roasting tray, drizzle generously with vegetable oil, season, and roast for 15-20 mins, until crisp.

3 To make the fillings, divide the mashed potato middles between 2 bowls. Add the crab filling ingredients to one bowl, and the cheese and bacon filling to another and blitz with a hand blender until combined. Fill half the crispy potato skins with the crab filling and half with the bacon and cheese, garnished with chopped chilli and spring onion. Per serving: Cals 400, Fat 22g,

Sat fat 11g, Carbs 26g >>