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I don’t use a full healthy extra of cheese per person for the topping, as I don’t feel it needs it, which gives you half an healthy extra a to use elsewhere in the day.
Or if you prefer you can syn the cheese, so you have your full healthy extra for something else.
INGREDIENTS
- 800g of cubed peeled white potato
- 600g of cubed peeled sweet potato
- 2 slices of back bacon (all visible fat removed), chopped small
- 90g of cheddar, grated
- 2 eggs
- salt and black pepper
- chicken or vegetable stock
- fresh chives
METHOD
- Add the cubed white potato to a saucepan over a medium high heat
- Just cover with stock, bring to a boil and simmer until fork tender.
- Drain, season with salt and black pepper and mash with the 2 eggs
- Add the cubed sweet potato to a saucepan over a medium high heat.
- Just cover with stock, bring to a boil and simmer until fork tender.
- Drain, season with salt and black pepper and mash
- Preheat oven to 200c/400f (gas mark 6)
- In an oven proof dish
- Add the mashed sweet potato and smooth over.
- Add the mashed white potato and smooth over.
- Place in the oven and bake for 20 mins
- In the meantime spray a frying pan over a medium high heat with spray oil
- Add the bacon and fry until really golden. Remove and set aside.
- Once the potatoes have baked for 20 mins, remove and scatter on top the grated cheddar.
- Place bake in the oven for 10 mins until cheese is all melted.
- Sprinkle on top with the bacon and some chopped chives.
