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The Dairy Diary's Tasty Cheese and Bacon Potatoes

Spice up your lunchtime with a hot potato stuffed full of tempting flavours, melted cheese, and a surprising helping of veggies. The talented tastemakers at the Dairy Diary take this classic comfort food to delicious new heights with gochujang, Red Leicester and crispy bacon. Make sure to pick up your copy and enjoy a delicious new recipe for every week of the year!

Top tips from the Dairy Diary:

  • Gochujang chilli paste adds a spicy umami flavour – add to taste
  • For a vegetarian dish, replace bacon with pecan nuts
  • Cut spring onions and bacon with kitchen scissors
  • Alternatively, bake in the oven at 220ºC/ 200ºfan/ Gas 7 for 1- 1½ hours until crisp

  • Preparation time: 20 min(s)
  • Cooking time: 20 min(s)
  • Servings: 2

How to make

  1. Prick skins of potatoes with a fork, then microwave on high for 6-7 minutes, until tender when pierced with a knife. Rub with oil and sprinkle with salt, then air fry at 200ºC for 7-9 minutes, turning halfway through, until soft in the middle with a crisp skin.
  2. Meanwhile, in a bowl, mix cottage cheese with gochujang paste, then stir in Red Leicester, spring onions, carrot, sweetcorn, half the bacon and salt and pepper.
  3. Split open potatoes, top with cottage cheese mixture then sprinkle with remaining bacon. Serve with a leafy salad if you wish.

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