SERVES: 24 BITES (APPROX.)

METHOD

Step 1
Preheat oven to 200°C (180°C fan-forced).

Step 2
Rub potatoes with olive oil and salt flakes and place directly on the oven rack and cook for 1 hour until golden.

Step 3
Meanwhile to make the Horseradish filling, place sour cream in a small mixing bowl with horseradish cream, 1 ½ teaspoons chopped chives and black pepper, stirring to combine. Set aside until required.

Step 4
To make the vintage cheddar filling, place sour cream in a small mixing bowl with cheddar, honey Dijon, 1 ½ teaspoons chopped chives, salt and pepper, stirring to combine. Set aside until required.

Step 5
Cook bacon in a small non-stick frying pan over a medium heat until golden. Remove from pan and set aside until required.

To Serve
Cut a cross in the top of each potato and place a dollop of the horseradish filling in half the potatoes and top with salmon caviar. Repeat with the cheddar filling and top with the bacon. Place mini baked potatoes on a board or serving platter and garnish with remaining chives.

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