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Ingredients
6 large potatoes, washed
45 ml butter
45 ml oil
Salt for sprinkling
200 g LANCEWOOD® Cheddar, sliced
200 g rindless streaky bacon, chopped
A little oil for frying
1 x tub LANCEWOOD® Sour Cream
2 spring onions, chopped
100 g LANCEWOOD® White Cheddar, finely grated (optional)
Method
Preheat the oven to 180°C. Cut the potatoes into 7 mm slices, but do not cut right through. Place on a baking sheet. Melt the butter and add the oil. Brush over the potatoes. Sprinkle with salt. Bake for 1 hour or until soft in the middle and golden outside. Remove from the oven. Push slices of cheddar cheese in between the potato slices. Bake for a further 15 minutes until the cheese has melted. Meanwhile fry the bacon in a little oil until crispy. Once the potatoes are ready, spoon sour cream on top and sprinkle bacon over. Top with spring onions. Serve with extra white cheddar cheese (optional).
HINTS & TIPS:
- Use any LANCEWOOD® DIP&TOP™ flavour instead of sour cream.
- When cutting the potatoes, put two wooden skewers either side of the potato to cut them evenly.
- The skewers will prevent you from cutting right through.
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