Pub food with a better postcode. Baked potatoes hollowed out, the shells crisped hard, then filled with cheese that has Truffle Chilli Crunch folded straight through it. Real Australian truffle, real heat, no bacon needed. Put the tray down and count to ten.
75 mins. Serves 4.
Ingredients
- 4 medium baking potatoes
- 3 dessertspoons Plateit Truffle Chilli Crunch
- 150g cheddar, grated
- 100g mozzarella, grated
- ½ cup sour cream
- 1 tbsp olive oil
- Chives, finely cut, small bunch
- Flaky salt, generous
Method
- Bake the potatoes at 200C for 50 to 60 mins until a knife slides straight in.
- Halve them, scoop the flesh out leaving a 1cm wall. Brush the shells with oil and salt, back in at 220C for 10 mins to crisp.
- Mix both cheeses with 2 dessertspoons of the Truffle Chilli Crunch.
- Fill the shells with the cheese mix. Back in until molten and browning at the edges.
- Sour cream on top, the last spoon of truffle crunch over, then chives.
Swap it: The scooped potato flesh becomes tomorrow's mash. Fold a spoon of truffle crunch through that too.
