20 small baby potatoes
1/3 cup crème fraiche
1 tablespoon snipped chives
1 shortcut bacon piece, finely diced
Preheat oven to 180C (160C fan forced). Line a baking tray with baking paper. Pierce potatoes with a fork then place into a bowl. Add 1 tablespoon olive oil and 2 teaspoons sea salt flakes and toss to coat. Transfer to tray and bake for 1hr or until golden. Let cool for 10 min.
Meanwhile, heat a small frying pan over medium high heat. Spray with oil and cook bacon for 3-4 min or until golden and crispy. Remove and set aside.
Cut a small cross in the top of each potato and pinch the bases so the tops open up. Dollop each potato with a teaspoon of crème fraiche, a sprinkle of chives and bacon and season with cracked black pepper. Serve immediately.