|Energy (Kcal) 354|
|Saturated Fat 1.9g||10%|
|Total Sugars 7.2g||9%|
Preheat the oven to 220°C/200°C fan-assisted/Gas Mark 7. Prick the potatoes several times with a fork and place in the microwave for 8-10 minutes, and then finish in the oven for 20 minutes until they are cooked through and have crisp skins.
When the potatoes are near the end of cooking, put the bacon on a wire rack over a baking tray and put in the oven to cook for 10-12 minutes until golden. Remove and cut into small pieces.
Cut the potatoes in half and scoop out the flesh into a large bowl. Gently mix in the bacon pieces, half of the cheese, kidney beans, spring onions and ½tsp smoked paprika. Have a taste and add more paprika for a stronger, smokier flavour. Spoon back into the potato skins and scatter over the remaining cheese.
Chill in the fridge if serving later, or if serving straight away, heat the grill set to high.
Sit the filled potatoes on a baking sheet and put under the hot grill for about 5 minutes until the cheese has melted. If you are grilling from chilled, increase the time by a few minutes making sure the potatoes are heated all of the way through.
4 large Fluffy potatoes (such as Maris Piper or King Edward)
6 rashers lean back bacon
75g mature Cheddar cheese, grated
400g tin of kidney beans, drained
4 spring onions, chopped
½-1tsp smoked paprika
75g sweetcorn (optional)
Really simple to make, and pretty tasty too! Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one!
Simple yet so tasty, this classic combination of basil, tomato and chicken will bring your jacket to life.
Healthy potato dauphinoise with turmeric
Take everyone’s favourite dish to another level with this healthy potato dauphinoise recipe. With thinly sliced potato, generous garlic and crème fraiche, this dish has the heavenly creamy texture with half the calories. Featuring a mouth-watering cauliflower and tumeric twist, you’ll never make dauphinoise the same again!
"This is pure joy, a springtime carnival on a plate. The roast King Edwards crunchy exteriors give this dish substance and their flesh a sweetness that marries well with the basil and sunblush tomatoes."
This campaign was originally produced in the framework of a programme co-financed by the European Union