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Ingredients
Filling:
15 ml oil
100 g rindless streaky bacon, chopped
230 g LANCEWOOD® Medium Fat Spring Onion & Chives Cream Cheese
125 ml cream
Salt & freshly ground black pepper to taste
2 spring onions, thinly sliced
4 chives, chopped
Nests:
4 medium sized potatoes (+ 850 g)
375 ml LANCEWOOD® Cheddar or White Cheddar, grated
Salt & freshly ground black pepper to taste
Method
Filling:
Heat the oil and fry the bacon until crispy and golden. Drain on absorbent paper.
Beat the cream cheese, cream and seasoning together until smooth and thick. Set aside.
Nests:
Preheat the oven to 180°C. Grate the potatoes coarsely. Place in a clean cloth and wring to squeeze out as much liquid as possible. Transfer to a mixing bowl.
Add 250 ml of the cheese and season to taste. Use 2 forks and toss gently to mix.
Spray a 12 hole muffin pan liberally with non-stick spray. Divide the mixture between the muffin cavities and use the bottom of a small glass or small bottle to press the potato mixture into the cavities and up the sides of the muffin pan. Leave the edges rough.
Spray the tops with non-stick spray and bake for 30 minutes.
Change the oven setting to bottom element only and bake for 20 – 25 more minutes or until the bottoms firm up. Remove from the oven and adjust the oven setting back to top and bottom element.
Spoon the filling into the potato nests. Sprinkle with the remaining cheese and then the bacon.
Return to the oven and bake for 5 – 10 more minutes until heated through and the cheese has melted.
Remove the nests immediately by gently scooping it out of the muffin pan to avoid the bottoms from going soggy.
Top with chives and spring onions and serve immediately.
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