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Loaded Volcano Potatoes
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Lancewood Loaded Volcano Potatoes

Ingredients

Baked potatoes:

3 large potatoes

Filling:

125 ml LANCEWOOD Sauce Delight™ Mushroom Sauce
30 ml LANCEWOOD® Medium Fat Plain Cream Cheese
20 g spring onion(s) , chopped
35 g LANCEWOOD® Mature Cheddar , grated

To finish:

60 ml LANCEWOOD® Double Cream Plain Yoghurt
40 g spring onion(s) , chopped

Method

Preheat the oven to 200°C and set aside a medium-sized oven tray.

Baked potatoes:
Rinse the potatoes and dry them off. Wrap individually in foil.

Place the potatoes in the oven and bake for 35 minutes.

Filling:
Using a small mixing bowl, combine the mushroom sauce, cream cheese, 15 ml of the spring onion and the cheese and mix together until well combined.

To assemble:
Remove the foil from the potatoes. Cut off the two ends of each potato and stand potatoes upright.

Scoop out the inside of each potato, leaving a little at the bottom.

Fill the potatoes to the top and wrap with 2 strips of bacon.

Insert toothpicks to hold it all together. Season to taste and top with cheese.

Place in an oven tray and bake for a further 15 minutes at 180°C. The bacon should be cooked and the cheese melted.

To finish:
Garnish with a dollop of yoghurt and the remaining spring onions.

Serve warm and enjoy!

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