Baby jacket spuds with blue cheese & crispy onions

Name: Baby jacket spuds with blue cheese & crispy onions
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 750 g pack baby new potatoes; 1 tbsp olive oil; 100 g blue cheese (such as Castello Creamy Blue), crumbled; 150 ml tub Essential Soured Cream; 1 tsp white or red wine vinegar; 1 tbsp Cooks' Ingredients Crispy Fried Onions; 1 tbsp finely chopped chives

Are you the person who always plans ahead? These are for you. They can be baked 12 hours in advance and chilled, then reheated until piping hot throughout and chilled just before serving.

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Vegetarian

Serves6
CourseCanape
Prepare15 mins
Cook25 mins
Total time40 mins
Pluscooling

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Ingredients

Baby jacket spuds with blue cheese & crispy onions

750g pack baby new potatoes
1 tbsp olive oil
100g blue cheese (such as Castello Creamy Blue), crumbled
150ml tub Essential Soured Cream
1 tsp white or red wine vinegar
1 tbsp Cooks' Ingredients Crispy Fried Onions
1 tbsp finely chopped chives

Method

Preheat the oven to 220ºC gas mark 7. Toss the potatoes with the oil and season lightly with salt. Spread over a large baking tray. Roast for 25 minutes, turning halfway, until golden and tender. Remove from the oven and allow to cool for at least 20 minutes (you can also allow them to cool completely).
Meanwhile, put the blue cheese, soured cream, vinegar and a good grind of black pepper in a bowl and roughly mash together with a fork.
Use a small, sharp knife to cut a circle out of the top of the potatoes; it should be slightly cone-shaped, creating a well for the blue cheese filling to sit in. (Don’t throw away the potato tops – keep them to eat as is, or add to mash or soups.) Spoon the filling into the potatoes and scatter with the crispy fried onions and chives.