Cheesy Bacon Loaded Smashed Potatoes
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Cheesy Bacon Loaded Smashed Potatoes

Cheesy Bacon Loaded Smashed Potatoes

with Onion Marmalade, Garlic Soured Cream and Chives | Perfect for sharing

Smashed potatoes topped with bacon lardons and melted cheese - what's not to love? These salty flavours are balanced with big dollops of roasted garlic soured cream, sweet onion marmalade and a scattering of chives. Delicious!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time20 minutes


serving amount

350 grams

Salad Potatoes

2 unit(s)

Garlic Clove

120 grams

British Smoked Bacon Lardons

1 bunch(es)


75 grams

Soured Cream

(Contains Milk)

40 grams

Onion Marmalade

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)


Nutritional information

Energy (kJ)2059 kJ
Energy (kcal)492 kcal
Fat25 g
of which saturates11.7 g
Carbohydrate47.1 g
of which sugars11 g
Protein21.8 g
Salt2.16 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Aluminum Foil


Absolutely Smashing

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the salad potatoes widthways. Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.

b) When the oven is hot, roast on the top shelf, 20 mins. Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the potato tray and roast until soft, 10-12 mins, then remove from the oven and allow to cool.

c) When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.

Bring on the Bacon

a) While the potatoes and garlic roast, heat a drizzle of oil in a frying pan on medium-high heat.

b) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. Once cooked, transfer to a small bowl and cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) While the lardons cook, finely chop the chives (use scissors if easier). Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork in a medium bowl.

d) Add the soured cream and half the chives to the mashed garlic, then stir to combine.

The Finishing Touches

a) Once the potatoes are cooked, remove from the oven. Dollop over the onion marmalade and sprinkle over the hard Italian style cheese. Pop back in the oven until the cheese has melted, 5 mins.

b) Remove the cheesy potatoes from the oven and place on a sharing plate. Add generous dollops of the garlic soured cream over the top.

c) To finish, sprinkle over the fried bacon lardons and remaining chives. Serve any remaining garlic soured cream on the side.