Cheddar and Bacon-Stuffed Baby Potatoes

Serve these tasty snacks warm from the oven for a really delicious party nibble - they're popular with adults as well as children....

• Ready In: 45 mins
• Yields: 20 potatoes

Ingredients

• 20  new potatoes
• 4  slices  lean smoked back bacon
• 4 1⁄2 ounces sharp cheddar cheese, grated
• 2  ounces butter
•  freshly ground  salt and pepper
• 1  pinch  grated nutmeg
• 1  tablespoon extra virgin olive oil
•  oregano sprigs or  flat leaf parsley

Directions

1. Simmer the potatoes until just tender before draining in a colander. Preheat a grill and cook the bacon until crisp. Preheat the oven to 400°F
2. Cut tops off each potato, and using a small sharp knife, scoop out the flesh. Cut thin strips off each of the potato bases so that the potatoes can stay upright.
3. Using a fork, combine the potato flesh with the butter and cheese. Season well and stir in the bacon.
4. Using a teaspoon, carefully spoon the filling back into the potato shells and top with the potato lids set at a jaunty angle!
5. Brush liberally with the olive oil and set the potatoes on a baking tray, lined with baking parchment. Cook until the filling is golden and the cheese is golden - about 10- 15 minutes.
6. Garnish with herb sprigs and serve warm from the oven.