Bloodshot Eyeball Potatoes

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Calories: 415kcal
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Bloodshot Eyeball Potatoes


  • 12 new baby potatoes
  • 1 Tbsp olive oil
  • 75 grams soft cheese
  • 6 pimento stuffed olives


  • Preheat oven to 200°C. Put the potatoes in a roasting tin and toss with the oil. Season, then roast for 20-25 minutes, until crispy on the outside and soft on the inside.
  • Leave to cool for 10 minutes, then use a teaspoon to scoop a little flesh from the top of each potato. Spoon a little soft cheese into the holes and top with a pimento olive half. Serve just warm.


Calories |415kcalCarbohydrates |4gProtein |5gFat |43gSaturated Fat |17gPolyunsaturated Fat |3gMonounsaturated Fat |19gCholesterol |83mgSodium |614mgPotassium |114mgFiber |1gSugar |3gVitamin A |1102IUCalcium |86mgIron |1mg