INGREDIENTS
3-5 large potatoes, boiled in their jackets until tender.
1 packet (250g) bacon.
2 cloves garlic, crushed.
1 tomato, skinned and finely chopped.
salt and freshly ground black pepper.
1 tub (175ml) plain yoghurt.
125ml grated cheddar cheese.
DIRECTIONS
Preheat oven to 180°C.
Grease a small ovenproof dish with butter or spray with non-stick spray.
Skin the potatoes and slice them.
Arrange the potato slices in the ovenproof dish.
In a pan on the stove fry the bacon until crisp.
Remove the bacon from the pan and chop finely.
Set aside.
In the same pan sauté the onion until tender.
Add the garlic and tomato.
Season to taste with salt and freshly ground black pepper.
Simmer until a purée is formed.
Pour over the potatoes.
Sprinkle the chopped bacon on top.
Pour over the yoghurt.
Bake for 20 minutes.
Remove from oven and sprinkle with cheese.
Return to the oven until the cheese has melted.
Serve with a salad.
