Cheddar and bacon-stuffed baby potatoes

Method

1. Simmer the potatoes until just tender before draining in a colander. Preheat a grill and cook the bacon until crisp. Preheat the oven to 200C/gas 6.

2. Cut tops off each potato, and using a small sharp knife, scoop out the flesh. Cut thin strips off each of the potato bases so that the potatoes can stay upright.

3. Using a fork, combine the potato flesh with the butter and cheese. Season well and stir in the bacon.

4. Using a teaspoon, carefully spoon the filling back into the potato shells and top with the potato lids set at a jaunty angle.

5. Brush liberally with the olive oil and set the potatoes on a baking tray, lined with baking parchment. Cook until the filling is golden and the cheese is golden - about 10- 15 minutes.

6. Garnish with herb sprigs and serve warm from the oven.

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Ingredients

20 new potatoes
4 rashers lean smoked back bacon
125g West Country Farmhouse Cheddar cheese, grated
50g Butter
freshly ground salt and pepper
pinch grated nutmeg
1 tbsp extra virgin olive oil
oregano sprigs or flat-leaf parsley

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