Loaded Baby Potato Bites

New potatoes make the perfect base for any number of delectable savoury nibbles. Here are three great topping ideas but use up any leftover ready cooked potatoes that you have. Each filling recipe makes enough for 24 tiny new potatoes. They can be made ahead of time and cooked from frozen

By Caroline Marson

Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time: 30 min
Cooking time: 25-30 min
Makes 24

12 new potatoes

For the Turkey and Corn Topping

250g cooked turkey, cut into small pieces
125g can of sweet corn
2 tablespoon cream cheese
25g grated strong hard cheese
3 spring onions, finely chopped
Salt

Salt

Consider tablesalt, sea salt or crystals.

Sea salt’s pronounced and salty flavour means less is required to season food.
Ground black pepper

For the Bacon and Cheese Topping

150g bacon
25g butter

Butter

Unsalted is better for cooking.

Easy spread butter is ideal for sandwiches and toast.
1 tablespoon wholegrain mustard
Mustard

Worth keeping a few different types.
- French mustard or Dijon is creamy and can be used in dressings, marinades or adding to sauces.
- English is good for roast beef, steak, gammon or sizzling sausages.
- Wholegrain is used in chutney’s and pickles
50g strong hard cheese, grated (use whatever you have got in the fridge)
3 tablespoon sour cream or crème fraiche
Crème fraiche

The French version of soured cream, it’s twice as rich, and thicker than the British version of sour cream.
- It can be used to lace soups, sauces and stews or it can be spooned over puddings and stirred into sweet dishes. Great for adding to leftovers, as it is quite rich and can withstand being heated.
- Plain full-fat yoghurt can be used instead of crème fraîche in cooking as long as you heat it gently – adding a little cornflour, which can help to prevent it from separating.
- The best crème fraîche comes from a strictly controlled area of Normandy called Isigny-sur-Mer and it’s sold in larger supermarkets in the UK.
2 spring onions, finely chopped
Ground black pepper

Instructions

Boil, steam or roast the potatoes until just tender, drain and set aside until cool enough to handle.
Halve and use the handle end of a teaspoon to make a little indentation into the flesh of the cooked potato. Save any scraps of potato to mix into the filling.
Mix together your chosen filling (see below) and use a teaspoon to top each potato with a little filling.
Preheat the oven to 200C (400F) mark 6. Place the potatoes in an oiled oven tray. Cook uncovered, for about 15-20 minutes or until golden brown and hot, remove and serve warm.

Turkey and Corn Topping

Combine the reserved potato flesh with the chopped turkey meat and remaining ingredients in a medium bowl.
Spoon the filling onto the potatoes. Continue as instructed above.

Bacon and Cheese Topping

Cook the bacon in a large frying pan until crisp, drain on kitchen paper and chop finely.
Add the reserved potato flesh in a medium bowl with butter, mustard, half the cheese and sour cream; stir in bacon and spring onions. Season with black pepper.
Spoon the filling onto the potatoes; sprinkle with the remaining grated cheese. Continue as instructed above.

To freeze ahead: Complete the recipe up to the end of step 3. Put onto a flat tray and freeze until solid. Gather the potatoes up and pack into an airtight container. Label and freeze for up to 3 months.
To use: Cook the potatoes from frozen and complete the recipe from step 4. Allow 5 minutes extra cooking time

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