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Baked potatoes stuffed with bacon and chutney

Chutneys originate from India and are widely used by the British, who probably, given their colonial past, were the architects of spreading this delicacy to the rest of the world.

At La Chinata we have three varieties of very special chutneys, of olive, Apple and Mango, and Tomato, all three made with Extra Virgin Olive Oil.

In this case, we are going to propose a delicious recipe with our tomato chutney, it is Baked potatoes stuffed with bacon, take note!


  • 4 medium potatoes with skin, clean and dry.
  • 4 tablespoons of Tomato Chutney with La Chinata Extra Virgin Olive Oil.
  • 300 grams of fresh cheese.
  • 100 grams of bacon.
  • Grated Parmesan cheese.
  • fresh herbs.


  1. Preheat the oven to 200ºC.
  2. Put the potatoes on a plate and prick with a fork. Season with salt and pepper and bake for an hour, until tender.
  3. While the potatoes are baking, take another baking sheet and put the bacon slices on it to bake for about 5 minutes, until they are crisp and golden.
  4. In a bowl, mix the fresh cheese with the Tomato Chutney with LA CHINATA Extra Virgin Olive Oil.
  5. Open the potatoes in the middle with a knife and fill with the cheese and tomato mixture. Finish with slices of bacon, grated Parmesan cheese and fresh herbs.



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