6

Serves / Makes

Cooking Time:

< 90 min

Cooking Style:

Oven

Ingredients


4 medium sized baking potatoes, washed
15 ml canola oil

Filling variations:
Bacon, cheese & spring onions:
200 g rindless streaky bacon, chopped & fried until golden
250 ml LANCEWOOD® Cheddar, grated
4 spring onions, chopped
Salt & freshly ground black pepper to taste

Corn, Cottage Cheese & peppadews:
125 ml whole kernel corn, well drained
250 g LANCEWOOD® Full Fat Plain Chunky Cottage Cheese
8 peppadews, chopped
30 ml fresh coriander, chopped
Salt & freshly ground black pepper to taste

Cheddar, spinach & dip:
250 ml LANCEWOOD® White Cheddar, grated
250 ml spinach, finely shredded
175 g LANCEWOOD® Sour Cream & Chives DIP&TOP™
Salt & freshly ground black pepper to taste

To serve:
Any LANCEWOOD DIP&TOP™ flavour

Method


Potato skins:
Preheat the oven to 220°C.

Rub the potatoes with oil and bake for 60 minutes until cooked through and the skins become crispy. Allow to cool.

Cut the potatoes in half and scoop the flesh into a bowl, leaving enough flesh inside so that the 'shell' remains sturdy.

Mash the potato flesh and set aside.

Filling variations:
Mix the ingredients of your preferred filling together in a mixing bowl.

Mix the filling with the potato flesh. Stuff into the potato halves and cut it into quarters.

Reduce the oven to 180°C and add a thin layer of oil to a baking sheet.

Place the filled quarters onto the baking sheet and bake for 15 – 20 minutes until golden.

Serve with LANCEWOOD DIP&TOP™ of your choice.

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