|Sat Fat 1.9g||10%|
Preheat the oven to 220°C/200°C fan-assisted/Gas Mark 7. Prick the potatoes several times with a fork and place in the microwave for 8-10 minutes, and then finish in the oven for 20 minutes until they are cooked through and have crisp skins.
When the potatoes are near the end of cooking, put the bacon on a wire rack over a baking tray and put in the oven to cook for 10-12 minutes until golden. Remove and cut into small pieces.
Cut the potatoes in half and scoop out the flesh into a large bowl. Gently mix in the bacon pieces, half of the cheese, kidney beans, spring onions and ½tsp smoked paprika. Have a taste and add more paprika for a stronger, smokier flavour. Spoon back into the potato skins and scatter over the remaining cheese.
Chill in the fridge if serving later, or if serving straight away, heat the grill set to high.
Sit the filled potatoes on a baking sheet and put under the hot grill for about 5 minutes until the cheese has melted. If you are grilling from chilled, increase the time by a few minutes making sure the potatoes are heated all of the way through.
4 large Rooster potatoes
6 rashers lean back bacon
75g mature Cheddar cheese, grated
400g tin of kidney beans, drained
4 spring onions, chopped
½-1tsp smoked paprika
75g sweetcorn (optional)
Cleansing Japanese Miso Potato & Chicken Broth
What better way to start your New Year health-kick, than with this hassle-free Cleansing Japanese broth. Enjoy the tasty combination of perfectly cooked potatoes and chicken along, with traditional miso flavours for an interesting soup alternative.
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
Fresh, summery flavours with peas and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.