Cheesy loaded potatoes
Prep time: 25 minsTotal time: 
Cheesy loaded potatoes
Pile these baby potatoes onto a platter for the ultimate sofa snack to enjoy while watching the summer of sport ahead. Roast the potatoes a day ahead if you like, then reheat in the oven and top them just before serving
Prep time: 25 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 700g British baby potatoes
- 1 tbsp olive oil
- 2 x 160g packs Taste the Difference Bacon Lardons
- 100g mature cheddar cheese, grated
- 40g sliced jalapeños
- ½ x 20g pack of chives, snipped
- salt and pepper, to taste
Step by step
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Preheat the oven to 210°C, fan 190°C, gas 6½. In a bowl, toss the potatoes with the olive oil and season with salt. Spread out on a baking tray and bake for 45 minutes or until tender.
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Meanwhile, put bacon lardons in a cold frying pan. Set over a medium heat and cook for 10-12 minutes, stirring frequently, until golden and crisp. Transfer to a plate lined with kitchen paper and set aside.
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Once the potatoes are cooked, leave them to cool slightly. Meanwhile, preheat the grill to high. Slice each potato in half lengthways and sprinkle with the cheddar. Grill for 4 minutes or until the cheese has melted. Top with the crispy lardons, sliced jalapeños, the chives and some black pepper. Serve warm.
