INGREDIENTS
- 4 large potatoes scrubbed
- 2 spring onions finely sliced
- 80g smoked cheese grated
- 50g colby grated
- 3 Hellers Chunky Cheese Sausages finely chopped
- ¼ tsp paprika
- Tomato and Pickle Salsa
- 15 assorted cherry tomatoes roughly chopped
- ¼ red onion finely diced
- 10 small gherkin slices finely chopped
- 1 lime
- Sea salt and cracked pepper
METHOD
- Preheat oven 200C
- Prick the potatoes a few times with a knife and bake in the oven on a tray until tender when pierced with a knife.
- Once cooked place the potatoes onto a wooden board and carefully slice a thin layer of potato skin off the top of each potato. Scoop out the cooked potato into a medium bowl, carefully leaving an inch or so intake so that it is strong enough to be stuffed.
- Add the spring onions, 50g smoked cheese [reserve some for the top of the potato], colby, chunky cheese sausage, paprika, sea salt and cracked pepper and fold together to combine. Spoon the mixture back into each potato don’t be afraid to pile it up a bit on the top. Finish by sprinkling the top with the remaining grated smoked cheese.
- Place back on the lined baking tray and bake for 15-20 mins until the tops are golden brown.
- Meanwhile make the salsa by placing the chopped red onion into a small bowl and squeeze over the lime. Leave 5 mins to marinate and draw out any bitterness from the onion, drain off the juice and add the tomatoes, gherkins, and season well. Toss gently with a spoon and set aside.
- To serve place potatoes onto a plate or a serving dish and spoon on the tomato and pickle salsa. Top each baked potato with a few kettle fry chips and serve the rest of the packet in a side bowl.