Mini jacket potatoes with bacon, sourced cream and chives
Prep time: 25 minsTotal time: 
Mini jacket potatoes with bacon, sourced cream and chives
Prep time: 25 minsTotal time: 
Tom Booton
Tom Booton
Ingredients
- 400g Charlotte potatoes (larger potatoes work best)
- 2 tsp rapeseed oil
- 50g bacon lardons
- 30g soured cream
- 1 tbsp chopped chives
- zest of ½ lemon
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Place the potatoes on a baking tray, then drizzle with the oil and season with salt, tossing to coat. Roast for 30-35 minutes until golden and tender. Set aside until cool enough to handle.
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Lower the oven temperature to 180°C, fan 160°C, gas 4. Once cooled, cut the tops off the potatoes and carefully scoop out the insides with a teaspoon into a bowl, leaving a thin layer of flesh lining the skins. You can scoop out the flesh from the tops too (discard the skin from the tops). Return the potato skins to the oven for 10 minutes to crisp up.
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Meanwhile, place a small frying pan over a medium heat, then add the bacon lardons and fry for 6-8 minutes, until crispy. Drain on a kitchen paper-lined plate, then place on a board and finely chop.
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Mash the potato flesh with a fork, then mix in the crispy bacon, soured cream, chopped chives and lemon zest. Season to taste and stuff back into the potato skins. Return to the oven for a final 10 minutes, then serve.
