MINI BAKED POTATO BITES
PREP TIME: 15 MINS
COOKING TIME: 1 HR
SERVES: 24 BITES (APPROX.)
INGREDIENTS
2 x 750g bag Spud Lite Baby potatoes, pricked with a skewer
2 teaspoons olive oil
Salt flakes
Horseradish cream & salmon caviar
1/3 cup sour cream
1 teaspoon horseradish cream
2 teaspoons chives, finely chopped
Freshly ground black pepper
1 ½ tablespoons salmon caviar
Vintage cheddar and bacon
1/3 cup sour cream
¼ cup vintage cheddar, finely grated
1 teaspoon Honey Dijon mustard
2 teaspoons chives, finely chopped
Salt flakes and freshly ground black pepper
50g maple bacon, finely chopped
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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