Cheddar and Bacon-Stuffed Baby Potatoes

• 20 new potatoes
• 4 slices lean smoked back bacon
• 4 12 ounces sharp cheddar cheese, grated
• 2 ounces butter
• freshly ground salt and pepper
• 1 pinch grated nutmeg
• 1 tablespoon extra virgin olive oil
• oregano sprigs or flat leaf parsley

1. Simmer the potatoes until just tender before draining in a colander.
2. Preheat a grill and cook the bacon until crisp.
3. Preheat the oven to 400F
4. Cut tops off each potato, and using a small sharp knife, scoop out the flesh.
5. Cut thin strips off each of the potato bases so that the potatoes can stay upright.
6. Using a fork, combine the potato flesh with the butter and cheese.
7. Season well and stir in the bacon.
8. Using a teaspoon, carefully spoon the filling back into the potato shells and top with the potato lids set at a jaunty angle!
9. Brush liberally with the olive oil and set the potatoes on a baking tray, lined with baking parchment.
10. Cook until the filling is golden and the cheese is golden - about 10- 15 minutes.
11. Garnish with herb sprigs and serve warm from the oven.

potatoes, lean smoked back bacon, cheddar cheese, butter, freshly ground salt, nutmeg, extra virgin olive oil, oregano

Taken from www.food.com/recipe/cheddar-and-bacon-stuffed-baby-potatoes-236879 (may not work)