For the cream cheese mixture:
1 cup cream cheese
1 spring onion, chopped
1 fresh rosemary sprig 's leaves
For the potatoes:
3 small potatoes, cooked
3 ounces of bacon (6 long slices)
½ cup cheddar, grated
- For the cream cheese mixture:
Add the cream cheese, spring onion, and rosemary to a bowl, season with salt and pepper, and mix using a spatula. Set aside.
- For the potatoes:
Cut off each potato’s ends so it resembles a little barrel. Scoop most of the pulp out, but leave the bottom as is. You now have 3 little barrels.
- Fill them with the cream cheese, wrap them with 2 slices of bacon each, and season with pepper. Place them in a small baking dish and bake for 40 minutes at 400⁰F/200⁰C.
- Remove from oven, top each roll with grated Cheddar and bake for 10 minutes at 360⁰F/180⁰C.
- You can serve them on a bed of salad mix.