Prep Time:  15 minutes        |        Cook Time:  1 hour, 5 minutes        |        Serves:  12        

Ingredients

• 12 The Good Stuff white baby potatoes
• 4 rashers of Berg streaky bacon
• 120g Farmdale sour cream
• 2 tbsp chopped chives
  
• The Olive Tree extra virgin olive oil, for brushing
• Salt and black pepper, to season

Method

1. Boil the potatoes whole in a large pot of salted water for 20 minutes or until soft. Gently remove and place on a tea towel to dry.
2. Preheat oven to 180°C (or 160°C fan-forced). Generously brush oil into each hole of a 12-hole metal muffin tin. Add a potato on top and use a pestle to squish it down, creating a little cup to accommodate the filling. Brush generously with more oil and season with salt and pepper.
3. Bake for 35-45 minutes or until crispy and golden. Meanwhile, place the bacon on an oven sheet and bake for 15 minutes or until crispy. Cool slightly them roughly chop or slice.
4. Gently transfer the potato cups to a platter. Add a dollop of sour cream and top with bacon. Sprinkle with chives. Season and serve.

Tip:  Oil the potato cups well to allow them to crisp up and colour nicely.