RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 tub Zoosh Gherkin Dip
  • 4 Large potatoes
  • 4 Rashers smoked Bacon
  • 200g Tasty Cheese
  • 200g Sour Cream
  • 1 bunch Chives
  • 2 Spring Onions
  • 2 Dill Pickles
  • 4 tbs of toasted sunflower seeds
  • 1 Bottle of hot sauce

 

METHOD:

  • Preheat a fan-forced oven to 200 degrees Celsius.
  • Pierce potatoes skins with a fork or knife. Wrap potatoes in tin foil and put into the oven, for 40 minutes or until soft.
  • Dice bacon finely and fry in a pan until crispy. Set aside.
  • Dice finely dice spring onions, chives, and dill pickles. Grate cheese. Set each ingredient aside, ready for assembling.
  • Once potatoes are cooked, carefully unwrap foil and make a cut in potatoes lengthways so that they are open but not halved. Press down on sides to break open further and make more room for toppings.
  • Start by topping potatoes with cheese, followed by ZoOSh Gherkin Dip. Then add spring onions, chives, pickles, bacon, sunflower seeds and sour cream.

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