Mini potatoes with bacon, peas and cheese

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Mini potatoes with bacon, peas and cheese
  • 1 kilogram chat (baby) potatoes
  • 1 tablespoon vegetable or olive oil
  • 1 medium brown onion, finely chopped
  • 3 short-cut bacon rashers, finely chopped
  • 1/3 cup frozen baby peas, thawed
  • 1/4 cup grated cheddar cheese
  • 100 gram spreadable cream cheese
  • 2 tablespoon chopped chives, plus extra, to serve


Mini potatoes with bacon, peas and cheese
  • 1
    Preheat oven to 200°C/180°C fan-forced. Pierce potatoes all over with a fork; place in a single layer on a baking tray. Bake 40 minutes or until cooked.
  • 2
    In a large frying pan, heat oil over moderate heat. Add onion and bacon; cook and stir 4-5 minutes or until onion is soft. Add peas; cook and stir 2 minutes or until heated. With the back of a fork, gently crush peas, then remove from heat. Cool slightly. Transfer mixture to a large bowl. Add cheese, cream cheese and 2 tbsp chives; mix to combine.
  • 3
    Cut an 'X' in the top of each potato. Gently squeeze each potato to open top slightly. Place potatoes on a serving platter; top with cream cheese mixture. Serve potatoes sprinkled with extra chives.


Add scrambled egg for a delicious breakfast or brunch. Top potatoes with bought salsa. You can use parsley instead of chives.

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