Baked Potato with Bacon, Cockles & Leeks

Serves 1

  • 1 baked potato
  • 1 tbsp olive oil
  • ½ small leek, chopped
  • 1 small glove of garlic, peeled and crushed
  • 50g finely chopped smoked bacon
  • ½ jar Ocean Crown Cooked & Pickled Cockles, drained
  • 4 tbsp double cream
  • 25g grated cheddar cheese
  • Freshly ground black pepper


Heat the oil in a pan over a medium heat and cook the leek, garlic and bacon for 4 minutes, stirring occasionally. Stir in the cockles, cream and cheese and stir for a further minute to melt the cheese. Season with black pepper.

Cut the baked potato in half and cover with the bacon and cockle topping.

Serve immediately.

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