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Loaded potato gem cups

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Recipe may contain milk, soy and lactose.

Here’s a clever new way with potato gems. Use them as a crispy base for these cute cups. Filled with cheesy bacon and chive filling they make a great finger food idea for Christmas and beyond.

7 Ingredients


  • 72 (800g) frozen potato gems

  • 6 streaky bacon rashers, cut into 1cm pieces

  • 120g spring onion & chive cream cheese

  • 130g (1/2 cup) sour cream

  • 40g cheddar, finely grated

  • 1 tbsp fresh lemon juice

  • 1 bunch fresh chives, finely chopped

5 Method Steps


  • Step 1

    Preheat oven to 230C/210C fan forced. Grease two 12-hole non-stick patty pans. Place 3 potato gems into each hole. Bake for 10 minutes.

  • Step 2

    Meanwhile, heat oil in a medium frying pan over medium-high heat. Cook bacon

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    (6 streaky bacon rashers, cut into 1cm pieces), stirring often, for 5 minutes or until golden and crisp. Set aside.


  • Step 3

    Remove trays from oven. Use the end of a wooden rolling pin or large spoon to press the gems down and up sides to create potato gem cups. Bake for 20 minutes or until golden and crisp. Set aside, in pans, to cool slightly before transferring to a serving platter to cool completely.

  • Step 4

    Place the cream cheese (120g spring onion & chive cream cheese), sour cream (130g (1/2 cup) sour cream), cheddar (40g cheddar, finely grated), lemon juice (1 tbsp fresh lemon juice), half the bacon and two-thirds of the chives (1 bunch fresh chives, finely chopped) in a medium bowl. Season with pepper. Stir to combine. Spoon or pipe cream cheese mixture into potato gem cups.

  • Step 5

    Serve the cups sprinkled with remaining bacon and chives.
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Image by Liz Macri

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