Start by parboiling the Apache Potatoes for 4-5 minutes.
Drain and set aside to cool.
Once cooled, cut the Apache potatoes in half.
In a large non-stick frying pan, sauté the potatoes with a knob of butter, again for 4-5 minutes until they start to brown.
Now add the chopped bacon and mushrooms, cooking for a further 4-5 minutes.
Add olive oil, balsamic vinegar and mustard, stirring well to cover.
Set aside to cool slightly.
Meanwhile in a separate bowl, prepare the watercress and red onion salad.
Sprinkle the stilton cheese on top, pour the warm potato & bacon mixtures on top, toss and serve.
This recipe works well with any full flavoured cheese.
Preparation: 10 mins
Cooking: 15 mins
4 Apache Potatoes
4 rashers of lean back bacon (chopped)
1 punnet of chestnut mushrooms (washed and chopped)
1 red onion (sliced)
1 bag of watercress or rocket salad
100g Stilton cheese (crumbled)
2 tbsp extra virgin olive oil
1 knob of butter
1 tbsp balsamic vinegar
1 tsp wholegrain mustard