Loaded Baby Potato Bites

By
Caroline Marson, Banbury
20 - 30 mins
Advanced
Servings
24

New potatoes make the perfect base for any number of delectable savoury nibbles. Here are three great topping ideas but use up any leftover ready cooked potatoes that you have. Each filling recipe makes enough for 24 tiny new potatoes. They can be made ahead of time and cooked from frozen.

Ingredients
12 new potatoes
For the Turkey and Corn Topping250g cooked turkey, cut into small pieces
125g can of sweet corn
2 tablespoon cream cheese
25g grated strong hard cheese
3 spring onions, finely chopped
Salt
Ground black pepper
For the Bacon and Cheese Topping150g bacon
25g butter
1 tablespoon mustard
50g strong hard cheese, grated (use whatever you have got in the fridge)
3 tablespoon sour cream or crème fraiche
2 spring onions, finely chopped
Ground black pepper
Instructions
Boil, steam or roast the potatoes until just tender, drain and set aside until cool enough to handle.
Halve and use the handle end of a teaspoon to make a little indentation into the flesh of the cooked potato. Save any scraps of potato to mix into the filling.
Mix together your chosen filling (see below) and use a teaspoon to top each potato with a little filling.
Preheat the oven to 200C (400F) mark 6. Place the potatoes in an oiled oven tray. Cook uncovered, for about 15-20 minutes or until golden brown and hot, remove and serve warm.
Turkey and Corn ToppingCombine the reserved potato flesh with the chopped turkey meat and remaining ingredients in a medium bowl.
Spoon the filling onto the potatoes. Continue as instructed above.
Bacon and Cheese ToppingCook the bacon in a large frying pan until crisp, drain on kitchen paper and chop finely.
Add the reserved potato flesh in a medium bowl with butter, mustard, half the cheese and sour cream; stir in bacon and spring onions. Season with black pepper. Spoon the filling onto the potatoes; sprinkle with the remaining grated cheese. Continue as instructed above.
To freeze ahead: Complete the recipe up to the end of step 3. Put onto a flat tray and freeze until solid. Gather the potatoes up and pack into an airtight container. Label and freeze for up to 3 months. To use: Cook the potatoes from frozen and complete the recipe from step 4. Allow 5 minutes extra cooking time