Potatoes with herb cream and bacon
A recipe for an easy and delicious appetiser of oven-baked potatoes, herb cream and crumbled bacon.Depending on how many kinds of appetisers you are serving, allow about 2-3 per person.
Servings 6 people
Calories 124kcal
Ingredients
Potatoes
- 20 small potatoes, bite-sized
- 80 g bacon
- Oil
- Salt
- Finely chopped spring onion and chives, to top
Herb cream
- 100 ml crème fraîche
- 2 tbsp mayonnaise
- 1 handful fresh herbs, - parsley, chives, tarragon or similar (ideally a mix)
- Salt and pepper
Instructions
Potatoes
- Scrub the potatoes clean and pat them dry with a tea towel.
- Toss them in a little oil and spread them out on a baking tray lined with baking paper, - season with salt.
- Bake the potatoes in a preheated oven at 180°C, conventional oven (top and bottom heat), for about 30-40 minutes.
- Leave the potatoes to cool on the worktop.
- Meanwhile, fry the bacon in a frying pan until crisp, then let it drain on a little kitchen paper.
Herb cream
- Mix the crème fraîche, mayonnaise and finely chopped herbs, - the dressing should be packed with herbs, so add a generous handful.
- Season the dressing to taste with salt and pepper.
Serving
- Finely chop the bacon.
- Cut a cross in the top of each potato and squeeze it gently so it opens up.
- Place a dollop of herb cream in each potato and top with the finely chopped bacon, chives and spring onion.
Nutrition
Calories: 124kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 158mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg