Cheesy Bacon Loaded Smashed Potatoes
with onion chutney, sour cream and chives | to share
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients.
Tags:
Recipe
Allergens:
Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time45 minutes
Cooking Time45 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
400 g
Potatoes
100 g
Bacon lardons
100 g
Organic sour cream
(Contains Milk)
50 g
Grated Italian cheese
(Contains Milk)
2 piece
Garlic
5 g
Fresh chives
40 g
Onion chutney
Not included in your delivery
1.75 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2545 kJ
Calories608 kcal
Fat35.9 g
Saturated Fat14.8 g
Carbohydrate45.2 g
Sugar8.7 g
Dietary Fiber6.5 g
Protein22.2 g
Salt1.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Oven Dish
•Aluminum Foil
•Bowl
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 200°C.
- Halve the potatoes widthways and transfer to an oven dish.
- Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out in a single layer, cut side down.
- Peel the garlic, then wrap it in a small piece of aluminium foil with a light drizzle of olive oil.
2
- Roast the potatoes for 20 minutes on the top shelf of the oven.
- After 20 minutes, remove the potatoes and lightly crush each one with the bottom of a bowl.
- Drizzle with olive oil and return to the top shelf until crispy and golden, for 10 - 15 minutes.
- Put the garlic wrapped in aluminium foil in the oven for the last 10 - 12 minutes of cooking time.
3
- Heat a drizzle of olive oil in a frying pan on medium-high heat and add the bacon lardons. Fry for 4 - 5 minutes.
- Meanwhile, finely chop the chives.
- Add the garlic to a bowl and smash with a fork.
- Add two-thirds of the chives and the sour cream and mix well.
4
- Once the potatoes are cooked, remove from the oven and dollop over the onion chutney. Sprinkle with the Italian cheese.
- Roast for another 4 - 5 minutes in the oven, or until the cheese has melted.
- Remove the cheesy potatoes from the oven and transfer to a serving dish.
- Add dollops of the garlic sour cream on top.
- Scatter over the bacon lardons and the rest of the chives.