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Lancewood Loaded Hasselback Potatoes
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Lancewood Loaded Hasselback Potatoes

Ingredients

6 large potato(es) , washed
45 ml butter
45 ml oil
salt  for sprinkling
200 g LANCEWOOD® Cheddar , sliced
200 g rindless streaky bacon , chopped
oil  for frying
250 ml LANCEWOOD® Sour Cream
2 spring onion(s) , 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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