Side Dishes Starters/Snacks Lunch/Dinner Spud Cups

Makes : 6

Cooking Time: Ready in 30 Minutes

Spud Cups

Ingredients

  • 3 Jack’s Jacket Potatoes, scrubbed
  • 1 tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 6 slices Jack’s smoked streaky bacon, roughly chopped
  • 12 cherry tomatoes, halved
  • ½ pack Jack’s grated mature cheddar cheese
  • 2 tbsp grainy mustard
  • 3 sprigs thyme, leaves picked plus extra to serve

Method

  1. Preheat the oven to 210°C, fan 190°C, gas mark 5.
  2. Pierce the potatoes, then microwave on high for 10-12 minutes until tender.
  3. Toss with a little olive oil, salt and black pepper.
  4. Cut in half and place into a 6-hole bun tin.
  5. Firmly squish into the tin creating a cup, with the bottom of a small pot.
  6. Bake in the oven for 10 minutes until just golden and crispy.
  7. Meanwhile, heat a frying pan until hot. Add the last of the olive oil and the bacon and fry for 3-4 minutes until golden brown and crispy.
  8. Add the tomatoes and fry for 1 minute.
  9. Remove and tip into a bowl, add the mustard and cheese and mix together.
  10. Divide between the potato cups and return to the oven for 10 minutes until golden and bubbling.
  11. Serve with a few thyme leaves scattered on top (and for the heathens a dollop of ketchup!!)