Mini baked potatoes

Author: Jenny de Montalk - BA, GDipJourn, Editor

Author: Liz Macri - Recipe Writer & Editor

Photographer: Steve Brown

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These mini baked potatoes are topped with melted cheese, a dollop of crème fraîche and a sprinkle of chives – perfect for parties or a healthy snack. Mini spuds, maximum yum!

Serves: 12

Time to make: 1 hr 5 mins

Ingredients

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24 small baby/new potatoes, washed and pricked with a fork
¾ cup grated reduced-fat or edam cheese
8 teaspoons crème fraiche
4 fresh chives, snipped
1 teaspoon sweet smoked paprika

Instructions

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1 Preheat oven to 180°C. Place potatoes on an oven tray and bake for 40-50 minutes or until golden and cooked through.

2 When just cool enough to handle, cut a cross into the top of each potato with a sharp knife. Gently
squeeze potatoes open and evenly sprinkle over cheese. Top each one with crème fraiche. Garnish with chives and paprika, then serve on a platter.

Nutrition Info (per serve)

Calories 80 cal

Kilojoules 330 kJ

Protein 4 g

Total fat 3 g

Saturated fat 2 g

Carbohydrates 9 g

Sugar 0.5 g

Dietary fibre 1 g

Sodium 43 mg

Calcium 65 mg

Iron N/S

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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