AuthorFPG
RatingDifficultyBeginner0

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.

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Yields10 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 12 new potatoes
Turkey and Corn Topping
 250 g cooked turkey, cut into small pieces
 125 g can of sweet corn
 2 tbsp cream cheese
 25 g grated strong hard cheese
 3 spring onions, finely chopped
 Salt and ground black pepper
Bacon and Cheese Topping
 150 g bacon
 25 g butter
 1 tbsp wholegrain mustard
 50 g strong hard cheese, grated (use whatever you have got in the fridge)
 3 tbsp sour cream or crème fraiche
 2 spring onions, finely chopped
 Ground black pepper

1

Boil, steam or roast the potatoes until just tender, drain and set aside until cool enough to handle.

2

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.

3

Mix together your chosen filling (see below) and use a teaspoon to top each potato with a little filling.

4

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
5

Combine the reserved potato flesh with the chopped turkey meat and remaining ingredients in a medium bowl.

6

Spoon the filling onto the potatoes. Continue as instructed above.

Bacon and Cheese Topping
7

Cook the bacon in a large frying pan until crisp, drain on kitchen paper and chop finely.

8

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.

9

Spoon the filling onto the potatoes; sprinkle with the remaining grated cheese. Continue as instructed above.

Ingredients

 12 new potatoes
Turkey and Corn Topping
 250 g cooked turkey, cut into small pieces
 125 g can of sweet corn
 2 tbsp cream cheese
 25 g grated strong hard cheese
 3 spring onions, finely chopped
 Salt and ground black pepper
Bacon and Cheese Topping
 150 g bacon
 25 g butter
 1 tbsp wholegrain mustard
 50 g strong hard cheese, grated (use whatever you have got in the fridge)
 3 tbsp sour cream or crème fraiche
 2 spring onions, finely chopped
 Ground black pepper

Directions

1

Boil, steam or roast the potatoes until just tender, drain and set aside until cool enough to handle.

2

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.

3

Mix together your chosen filling (see below) and use a teaspoon to top each potato with a little filling.

4

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
5

Combine the reserved potato flesh with the chopped turkey meat and remaining ingredients in a medium bowl.

6

Spoon the filling onto the potatoes. Continue as instructed above.

Bacon and Cheese Topping
7

Cook the bacon in a large frying pan until crisp, drain on kitchen paper and chop finely.

8

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.

9

Spoon the filling onto the potatoes; sprinkle with the remaining grated cheese. Continue as instructed above.

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