DifficultyBeginner

Not your ordinary potato bake 😉

Potato Bake

Yields4 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Ingredients:
 1 kg baby potatoes, washed and boiled until almost soft
 5 ml sea salt flakes
 50 g First Choice Butter, melted
 30 ml First Choice Olive Oil
 2 garlic cloves, crushed
 15 ml chopped thyme
 150 g First Choice Mature Cheddar Cheese, grated
 250 g streaky bacon, crispy fried
 100 ml First Choice Cream
 200 ml First Choice Double Cream Yoghurt
 15 ml chopped chives
 5 ml garlic and herb seasoning
 black pepper to taste

Directions:
1

Preheat the oven to 200°C. Place the potatoes in a roasting tray, rub with the salt and bake for 30 minutes.

2

Using the back of a kitchen spoon, press down on the potatoes until lightly squashed.

3

Place the melted First Choice Butter, First Choice Olive Oil and garlic in a jug and pour over the potatoes, top with the thyme and toss to coat.

4

Return the potatoes to the oven and cook for a further 10–15 minutes or until golden brown.

5

Top with the cheese and return to the oven until the cheese is bubbly and melted.

6

Top with the crispy bacon and serve with dollops of the herbed cream.

7

TO MAKE THE HERBED CREAM: Mix the cream, yoghurt and chives in a bowl. Season with the garlic and herbs seasoning and black pepper and mix to combine.

Ingredients

Ingredients:
 1 kg baby potatoes, washed and boiled until almost soft
 5 ml sea salt flakes
 50 g First Choice Butter, melted
 30 ml First Choice Olive Oil
 2 garlic cloves, crushed
 15 ml chopped thyme
 150 g First Choice Mature Cheddar Cheese, grated
 250 g streaky bacon, crispy fried
 100 ml First Choice Cream
 200 ml First Choice Double Cream Yoghurt
 15 ml chopped chives
 5 ml garlic and herb seasoning
 black pepper to taste

Directions

Directions:
1

Preheat the oven to 200°C. Place the potatoes in a roasting tray, rub with the salt and bake for 30 minutes.

2

Using the back of a kitchen spoon, press down on the potatoes until lightly squashed.

3

Place the melted First Choice Butter, First Choice Olive Oil and garlic in a jug and pour over the potatoes, top with the thyme and toss to coat.

4

Return the potatoes to the oven and cook for a further 10–15 minutes or until golden brown.

5

Top with the cheese and return to the oven until the cheese is bubbly and melted.

6

Top with the crispy bacon and serve with dollops of the herbed cream.

7

TO MAKE THE HERBED CREAM: Mix the cream, yoghurt and chives in a bowl. Season with the garlic and herbs seasoning and black pepper and mix to combine.