A savoury, mouthwatering snack to impress the crowd. These cheese-stuffed cheese potatoes are a dream come true! A volcano of goodness – gooey inside and out topped with your favourite toppings. Interestingly delicious! Perfect for bbq, for everybody, they certainly look amazing and taste superb!
INGREDIENTS
4 large roasting potatoes
8 slices of thin cut streaky bacon
250g grated Red Leicester/ mozzarella mix
75ml double cream, plus extra for serving if you wish
A small handful of chives, finely chopped
Salt & freshly ground black pepper
HOW TO MAKE VOLCANO POTATOES
Step 1: Prepare the oven. Preheat it to 200 degrees C.
Step 2: Coat with a drizzle of olive oil and salt the skin of the potatoes.
Step 3: Bake in the preheated oven for about 45 minutes to an hour. To ensure the crispiness, turn the potatoes half-way through cooking.
Step 4: Once done, remove from the oven and allow the potatoes to cool.
Step 5: Carve out the centre of every potato with a melon baller or a spoon. Note not to make the walls of each potato super thin and leave enough thickness at the bottom, too.
Step 6: Place the potato filling in a medium-sized bowl and mash with a ricer. Freeze the rest for later use.
Step 7: Add in the cream, 200g cheese, and chives. Mix well until incorporated and season to your liking.
Step 8: Use a teaspoon to fill the potato shells, ensure to pack the mixture down. Do this for the rest of the potato shells, ending with the reserved cheese.
Step 9: Grab 2 slices of bacon and wrap each potato with it. Secure with cocktail sticks.
Step 10: Transfer the filled bacon-wrapped potatoes on a tray, position them upright and bake for about 25 to 30 minutes or until the bacon is crisp and the tops are golden.
Ingredients
- 4 large roasting potatoes
- 8 slices of thin cut streaky bacon
- 250g grated Red Leicester/ mozzarella mix
- 75ml double cream, plus extra for serving if you wish
- A small handful of chives, finely chopped
- Salt & freshly ground black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 200 degrees C.
Step 2: Coat with a drizzle of olive oil and salt the skin of the potatoes.
Step 3: Bake in the preheated oven for about 45 minutes to an hour. To ensure the crispiness, turn the potatoes half-way through cooking.
Step 4: Once done, remove from the oven and allow the potatoes to cool.
Step 5: Carve out the centre of every potato with a melon baller or a spoon. Note not to make the walls of each potato super thin and leave enough thickness at the bottom, too.
Step 6: Place the potato filling in a medium-sized bowl and mash with a ricer. Freeze the rest for later use.
Step 7: Add in the cream, 200g cheese, and chives. Mix well until incorporated and season to your liking.
Step 8: Use a teaspoon to fill the potato shells, ensure to pack the mixture down. Do this for the rest of the potato shells, ending with the reserved cheese.
Step 9: Grab 2 slices of bacon and wrap each potato with it. Secure with cocktail sticks.
Step 10: Transfer the filled bacon-wrapped potatoes on a tray, position them upright and bake for about 25 to 30 minutes or until the bacon is crisp and the tops are golden.
