If there’s one thing I love most about the Slimming World plan, it’s being able to eat potatoes, pasta and rice freely – especially potatoes – my world would be a sad place if I couldn’t eat potatoes!
Thank you to Kelly Wynn at group for mentioning this brilliant recipe – I could hardly wait (weight? LOL!) to try it and it was every bit as gorgeous as she said it would be!
F = Free food (eat as much as you like)
S = Speed food (these should make up at least a third of your meal)
P = Protein free food (eat as much of these as you like!)
HEa = Healthy Extra A (a daily allowance of dairy produce)
HEb = Healthy Extra B (a daily allowance of a product with fibre)
# = a number denotes roughly how many syns are in foods used
- Leftover mashed potato (F)
- Bacon – all fat removed (P)
- Low-cal spray oil (F)
- Vegetables of choice (F/S)
- Grated cheese (HEa)
- Pre-heat oven to 180C.
- Cut the bacon into small pieces and fry it in a little low-cal spray oil.
- Stir the bacon and vegetables into the mashed potato.
- Spoon the mixture into a muffin tin or baking dish.
- Top with cheese.
- Pop it in the oven for 150-15 minutes till warmed through and the cheese has melted. Leave it a little longer if you like your cheese to go golden and crispy.
I mashed carrot into my potato, fried some diced onion and crushed garlic with my bacon, and stirred though some sweetcorn. I would also have mashed swede into it if I’d had any, just because I like it, and I might have added some cabbage too. I topped mine with Babybel Light, which I grated finely to make it go further (there was a single Babybel Light for the top of that whole dish). I didn’t fancy it going crispy on this occasion, so I only left it in the oven till it was all melty, but I may leave it in longer for a crispy top next time.
This is a very easy dish to throw together using the leftovers from your Sunday roast, so you end up with no waste at all. This will definitely become a regular side dish in our house – absolutely delicious!