Elmlea Mini Carbonara Hasselback Potatoes

Elmlea Mini Carbonara Hasselback Potatoes

  • Time: 25 mins
  • Serves: 4

What you need

Ingredients

1kg baby potatoes
2 tbsp oil
1 tsp salt
1 tsp pepper
Carbonara style sauce::
150 g cream cheese
225 ml Elmlea Single cream
8 rashers bacon, cooked and chopped finely
100g parmesan
100g mozzarella
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
Finely chopped chives

Send your spuds to the next level with our latest Elmlea recipe. Hasselback baby potatoes pair perfectly with bacon, cheese and dollops of creamy deliciousness in a one-pot creation that’s a real crowd-pleaser. Sit back, relax, and get ready to enjoy warm spring days to the full. Comfort food just got easy.

Directions

  1. Pre-heat oven to 200ºC.
  2. Cut parallel lines down the length of the potatoes - you can use two wooden spoons laid next to the potato as a guide to stop you cutting all the way through if you need to.
  3. Lay the potatoes in a greased skillet and brush with oil and sprinkle with salt and pepper. Bake for an hour or until the potatoes are fanned out.
  4. Meanwhile, mix together cream cheese, cream, bacon, parmesan mozzarella, remaining salt & pepper, and garlic powder until combined.
  5. Top each potato with mix. Cover with foil/parchment and bake for 20 minutes and then remove covering and bake for an additional 5 minutes.
  6. Sprinkle with chopped chives
  7. Enjoy!

 

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