Baked baby potatoes with cottage cheese and bacon
Liven up classic baked potatoes. Bacon, cottage cheese and chives are a magical combination and when topping spuds, are perfect for entertaining!
97% fat-free cottage cheese
½ cup(s), (125g)
125 g, finely chopped
22 individual, (red skinned)
1 tsp, flakes
Fresh lemon rind
1 tsp, finely grated
¼ cup(s), finely chopped
1 tbs, to serve
- Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place potatoes in a large bowl. Drizzle with oil and sprinkle with salt and lemon rind. Season with pepper. Toss to combine. Place potatoes on prepared tray. Bake, turning occasionally, for 30 minutes or until tender. Cool for 5 minutes.
- Meanwhile, heat a medium non-stick frying pan over medium heat. Cook bacon, stirring, for 5 minutes or until crisp.
- Combine cottage cheese and half the chives in a small bowl. Using a small sharp knife, cut a small cross in the top of each potato. Use your fingers to gently squeeze open flesh. Top each potato with cottage cheese mixture. Sprinkle with bacon, remaining chives and lemon zest to serve.