Solo: Bacon Rarebit Potatoes

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Solo: Bacon Rarebit Potatoes

Roast potatoes topped with melted cheddar cheese, crispy bacon, tomato salad & rocket.

Ingredients to serve 1

  • ¼ x lemon – zest & juice
  • 1 x potato
  • 75g x bacon bits
  • 40g x cheddar – grate coarsely
  • ½ x egg (from your pantry) – beat lightly
  • 75g x cherry tomatoes – cut into quarters
  • 3g x basil – discard stalks
  • 20g x rocket
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)
  • paper towels (from your pantry)


Step 1

Preparation: Preheat the oven 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest, then cut in half and juice.

Step 3

Potato: Cut the potato in half lengthways, then make shallow diagonal slices in the flesh one way, and shallow diagonal slices the other way to make a crisscross pattern. Place on a tin foil lined baking tray, drizzle with olive oil and season with salt and pepper and roast for 30 minutes until soft and golden.

Step 4

Bacon bits: Place a dry pan on medium-high heat (add a drizzle of olive oil if you prefer). When hot, add the bacon and fry for 7-9 minutes until brown and crispy. Remove from the pan onto paper towels.

Step 5

Cheese & egg mix: Add the grated cheddar and ¼ of the bacon bits to the eggs and mix through.

Step 6

Grilled potato: Top the potatoes with the cheese & egg mix, turn the oven on to the grill and place back in the oven to grill for 4-5 minutes until the cheese is melted and golden.

Step 7

Tomato salad: Mix the tomatoes with the lemon zest and juice to taste. Drizzle with olive oil, season with salt and pepper, then slice the basil leaves and add them to the salad.

Step 8

Serve the potatoes topped with the REST of the bacon, tomato salad and rocket.