Ingredients
- 4 x Large Red Jackets potatoes
- 4 x Hard boiled eggs
- 4 Rashers Bacon, trimmed of fat, rinsed to remove salt and diced
- 1 x Large Wilcox onion, chopped
- 1/4 cup Flour
- 1/4 Tspn Dry mustard
- 2 cup Trim milk
- 1 cup Grated reduced fat cheese
- Finish with Paprika
Directions
Cut the red jackets potatoes into quarters, leaving skins on. Place in a pot of boiling water and cook until just tender (do not overcook). Add your favourite seasoning. Drain and slice the potatoes. Arrange the sliced potatoes and chopped eggs in a large shallow casserole dish which has been sprayed with oil to prevent sticking. Cook bacon and onion in a large covered bowl on high power for 4 minutes in the microwave, then add the flour and mustard. Add milk and stir at intervals for 4 - 5 minutes or until thick. Stir in the cheese and pour over the potato. Top with a little extra grated cheese and sprinkle with paprika. Bake uncovered 180ºC for 30 - 45 minutes or until brown on top and heated through.
Serves: 4