This recipe arrives on 20/05/2027
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Burger Sauce
- 800 g yellow-fleshed potatoes
- 150 g diced bacon
- 200 g sour cream (or thick Greek yogurt)
- 4 tbsp Orco Burger Sauce with Caramelised Onion
- 1 bunch chives
- 3 tbsp extra virgin olive oil
- Coarse salt and black pepper
- Smoked paprika
If you want to go all out, grate a little cheddar over the potatoes for the last 3 minutes in the oven: it will melt into an amazing stringy crust.
Boil the whole unpeeled potatoes in salted water until a fork goes in without resistance, about 25 minutes. Drain and let cool just enough to handle. Cut them in half lengthways and, with the back of a spoon, lightly press the flesh without breaking the skin, creating little dimples.
Arrange on a baking tray lined with parchment paper, season with oil, coarse salt and a dusting of paprika. Bake at 220°C (425°F) for 20-25 minutes until the edges turn golden and crisp.
Meanwhile, brown the bacon in a pan with no added fat, until crisp and it releases all its fat. Mix the sour cream with the Orco Burger Sauce until you get a pink, flavourful cream.
Take the potatoes out, fill each with a generous spoonful of the sauce cream, scatter the crispy bacon over the top and finish with finely chopped chives. Serve piping hot as a hearty appetizer or a side dish that steals the show.
