Mini fire-baked spuds with soured cream & chives and fiery salsa recipe

By Lizzie Kamenetzy & Lucy Williams

Mini baked potatoes are the perfect comfort food to feed on while huddled around the fire on bonfire night.

1.5kg small potatoes
2 tsp hot smoked paprika
Flaky sea salt
For the soured cream dip
300ml soured cream
2 garlic cloves, crushed
Bunch of fresh chives, finely chopped
For the fiery salsa
1 tsp chipotle chilli paste (we like Discovery Chipotle Paste, from Waitrose and Ocado)
250g cherry tomatoes, quartered
280g roasted peppers, drained and chopped
2 red chillies, deseeded and finely chopped
Small bunch of fresh flatleaf parsley, finely chopped

1. Wash the potatoes, pierce with a sharp knife and sprinkle with the paprika and lots of flaky sea salt. Wrap, 3 or 4 at a time, in foil and bury in the embers of the bonfire (or see tip). Roast for 1 hour until tender.
2. Meanwhile make the dips. Mix the soured cream with the rest of the ingredients, season well and set aside. For the salsa, mix all of the ingredients together, check the seasoning and set aside.
3. Uncover the potatoes carefully from the embers using tongs and place on a baking sheet. Unwrap the parcels and tip into a serving bowl. Serve with the dips to dunk them in.

Per serving: 326kcals, 12.4g fat (6.5g saturated), 7.4g protein, 48.7g carbs (5.8g sugars), 0.9g salt, 6.5g fibre

If you’re not cooking over a bonfire, cook the potatoes, unwrapped in a roasting tin, in an oven preheated to 220°C/fan200°C/gas 7 for 40 minutes.

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