24 December 2012,02:39 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Score around the circumference of each potato, using a sharp knife.
  • Place potatoes evenly around edge of turntable and cook on High for 5 minutes, turn over and cook for 3 - 5 minutes longer or until potatoes are cooked.
  • Set aside until cool enough to handle, then remove skin and cut potatoes into small cubes.
  • Place onion and bacon in a microwavable bowl, cover and cook on High for 4 minutes, stir, then cook for 2 minutes longer.
  • Stir in cornflour, stock and vinegar, cover and cook for 4 minutes. Add mustard, cream and potatoes and mix gently to combine.
  • Cover and cook on Medium for 2 - 3 minutes or until hot. Season to taste with black pepper and sprinkle with chives. Serve warm.


  • 750 grams red-skinned potatoes
  • 2 rashers bacon, chopped
  • 2 tablespoons cornflour
  • 250 ml vegetable stock
  • 50 ml cider or tarragon vinegar
  • 2 tablespoons wholegrain mustard
  • 75 ml double cream
  • 1 onion, diced 
  • Freshly ground black pepper
  • Snipped fresh chives

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