Coco Kitchen Simple Suppers: Dirty Hasslebacks

hasslebacks brunch cheese bacon potatoes recipes cooking

Because sometimes, only carbs will do…

Crispy, salty, creamy, all the good stuff. Use any toppings you wish, the more the merrier.


300g baby potatoes

100g cheddar cheese

3 rashers smoked streaky bacon

1 chilli pepper, chopped

50g mozzarella cheese

1tbsp chopped chives

3tbsp soured cream

1tbsp butter

1tbsp oil

Salt and pepper, to season


  1. Carefully slice the potatoes about 90% of the way through. I find it’s easier to place the potato in a wooden spoon before slicing.
  2. Heat the cutter and oil in a pan. Place the potatoes in the pan sliced side down and heat for 2 minutes. Turn and repeat.
  3. Transfer the potatoes to a baking tray. our the melted butter and oil over the top and season with salt and pepper. Bake in the oven for 45 minutes at 200C/180C (fan)/gas mark 6.
  4. Fry the bacon and chop into small pieces. Remove from the pan and fry the chilli for 30 seconds.
  5. Remove the potatoes from the oven. Leave to cool for 5 minutes before stuffing with the cheddar cheese, bacon and chilli. Sprinkle the mozzarella over the top and return the tray to the oven for 5 minutes.
  6. Remove the tray from the oven and top with soured cream and chopped chives. Season with salt and pepper and serve immediately.

Debby Donnelly-Addison

Debby is a food columnist, writer and stylist from the north west of England. She has spent the last five years travelling the world in search of the best epicurean experiences, from baking banana bread on roadside of the Maui jungle, to cooking lobster on a boat off the Cuban coast, she seeks to learn from the locals and taste what each location has to offer on a grassroots level. Her recipe book, "The Boho Baker", is due for release in autumn 2020. Debby can be found on Instagram as @thebohobaker

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