Volcano Potatoes

INGREDIENTS
  • 4 lárge roásting potátoes
  • 8 slices of thin cut streáky bácon
  • 250g gráted Red Leicester/ mozzárellá mix
  • 75ml double creám, plus extrá for serving if you wish
  • Smáll hándful of chives, finely chopped
  • Sált & freshly ground bláck pepper
INTRUCTIONS
  1. Preheát the oven to 200°C. Rub the skins of the potátoes with á drizzle of olive oil ánd sált. Pláce in the oven to cook for ábout 45 minutes to one hour, turning hálf wáy to ensure they áre crisping áll over. Táke the potátoes out when they áre crisp, ánd leáve to cool. Using á melon báller or á spoon, cárve out the center of eách potáto, being cáreful not to máke the wálls too thin, ánd to leáve á bit of thickness át the bottom ás well. Use á ricer to rice hálf of the potáto filling into á medium sized bowl – (you cán freeze the other hálf for máking másh át á láter stáge!) then stir in the creám, ádd 200g of the cheese ánd the chives. Stir until well mixed ánd seáson to táste.
  2. Fill the potáto shells with the mixture using á teáspoon, máking sure to reálly páck it down. Repeát with the remáining potáto shells then finish with the reserved cheese. Wráp eách potáto in 2 slices of bácon, holding them in pláce with cocktáil sticks.
  3. Pláce them upright on á tráy ánd pláce báck into the oven. Cook for á further 25 – 30 minutes, or until the bácon is nicely crisped ánd the top of the volcánoes áre golden.

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