Made from two types of potato and layered with crunchy, herby, cheesy and meaty toppings, this Christmas loaded potatoes side is almost a meal in itself.

After more Christmas starters? Check out our collection of canape and finger food recipes.

Christmas loaded potatoes

A Christmas side that almost worthy to be at the centre of the table. What’s better than a potato on Christmas day? A loaded Christmas potato of course!

What does loaded baked potato mean?

Loaded baked potato is a side dish that is made up of skin-on potatoes and toppings such as cheese, meat, and fresh herbs. This loaded potato is extra Christmassy with macadamia nuts and speck added to the recipe.

Do you eat the skin of a loaded potato?

Yes, you do eat the skin of a loaded potato. A lot of the nutrition that comes from potatoes actually lies its skin!

How long can loaded potatoes sit out?

Potatoes, regardless of whether they are loaded or not, should not sit out for more than four hours without being refrigerated. Having foil or another covering does not mean you can leave it out for extended periods of time.

Ingredients

1kg roasting potatoes, cut into wedges

Sea-salt flakes and freshly ground black pepper, to season

1kg sweet potatoes, cut into rounds and half moons

2 tsp olive oil, plus extra, to drizzle

300g speck, rind removed, cut into 5mm pieces

4 shallots, thickly sliced

80g macadamia nuts, roasted, roughly chopped

120g marinated feta, crumbled

1 cup basil leaves, torn

Method

Preheat oven to 210°C fan-forced (230°C conventional). Line a large oven tray with baking paper. Put potato wedges in a microwave-safe bowl. Season well with salt and cover with hot water. Microwave on HIGH (100%) for 10 minutes to just cook potatoes. Drain and steam dry for 2 minutes. Put potato and sweet potato on prepared tray. Drizzle well with extra oil and season with salt. Roast
for 35-40 minutes until golden and tender, turning halfway through.

Meanwhile, heat oil in a frying pan on medium. Cook speck, stirring regularly, for 6 minutes or until lightly caramelised. Add shallots and cook for a further 2 minutes or until softened. Transfer to a plate lined with paper towel to drain

Put potato, sweet potato, speck mixture, nuts, feta and basil
leaves in a large bowl and season with salt and pepper. Serve.