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  • 8 baby potatoes, washed
  • 8 - 12 rashers streaky bacon
  • Tomato ketchup to serve


  1. 1

    Set the camp fire, or preheat the bbq so that it will be perfect for cooking when the potatoes are ready. Boil the potatoes for 15-20 minutes or until cooked through. Drain and cool under cold running water for a few moments and then pat dry with kitchen paper.

  2. 2

    Meanwhile, using a round bladed knife, stretch the bacon to double the length of each rasher. Cut each rasher in half to create 16 shorter rashers.

  3. 3

    Wrap one rasher around the potato and then wrap a second around to form a criss-cross pattern, and covering the potato. If you have larger potatoes, you may need to use a long rasher to cover the potato easily. Push the wrapped potatoes onto a metal skewer and cook for 10-15 minutes, frequently turning the potatoes over the coals, until the bacon is crisp and sizzling.

  4. 4

    Serve dipped into tomato ketchup.

Nutritional Details

Each serving provides
  • Energy 440kj 105kcal 5%
  • Fat 6.5g 9%
  • Saturates 2.7g 14%
  • Sugars 1.6g 2%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 917kj/219kcal

Each serving provides

4.4g carbohydrate 0.5g fibre 7.0g protein

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