Method

1. Preheat your oven to 180. Toss your baby potatoes in the olive oil and season with salt and pepper. Pop in the oven and roast for 1 hour - shaking the tray occasionally so they cook evenly.
2. Meanwhile, cook your bacon until it is crispy and drain on kitchen paper. Once cool, chop it finely and leave to one side.
3. Once cooked, transfer the potatoes onto a serving dish. Allow them to cool slightly before taking a sharp knife and cutting a cross into the middle of each potato.
4. Top with the sour cream and chive dip & the bacon bits.
5. Finish off with a crack of black pepper and salt to season & fresh chopped chives if you have them available.

Serving Suggestion:

Makes 30-35 canapes