Brett McGregor
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Blue cheese baked potatoes

18/8/2016

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Blue Cheese Baked Potatoes
Prep time:20 mins
Cook time:1 hour
Serves: 6 (20 potatoes)

As seen in Food Magazine. Trust me – these potatoes are little morsels of deliciousness. Cheese and spuds is a sublime flavour combination, and the Little Diggers are extra tasty. Enjoy!
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Ingredients
       20 Little Diggers potatoes
       4 tablespoon vegetable oil
       2 tablespoon flaked sea salt combined with ½ tablespoon of cracked black pepper
       ½ cup sour cream
       80g blue cheese
       3 tablespoons chives, thinly sliced

Instructions
  1. Preheat oven to 180ºc. Wash and dry the potatoes thoroughly and add them to a large bowl.
  2. Drizzle with the oil and combine to well to ensure even coverage
  3. Dip the potatoes in the salt and pepper mix one at a time to coat lightly. Spread them out evenly on a baking tray and bake for an hour or until tender.
  4. Whisk together the sour cream and blue cheese until smooth. Season with a touch of salt.
  5. Slice a cross in the top of each potato and gently squeeze to open. Remove any excess salt.
  6. Top each potato with a small dollop of the blue cheese mix, then sprinkle over the chives to serve.


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    My inspiration for cooking and trying new flavour combinations stems from places travelled, more often than not on a shoestring budget… like most kiwi adventurers.

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  • Signed Cookbooks
  • What I'm Up To
    • Olivado Olive Oil
    • Kaipara Kumara
    • The Travelling Chef
    • Blue September
    • Allergy Awareness Week
    • Keep Calm + Learn to Cook
    • Taste of a Traveller
    • Auckland Seafood Festival
  • About Me
  • Recipes
  • Blog