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Potatoes:

  • Medium potatoes 1.1 kg
  • Cheddar cheese (grated) 100 g
  • Fresh chives (chopped) 10 g
  1. Potatoes:

    • Pre-heat the oven to 180 °C. Using a fork, poke holes into the 6 potatoes. Rub a little oil on the potatoes, then wrap with tin foil and bake in the oven for 30 minutes, or until fully cooked.
    • Remove from the oven, uncover and cut in half. Scoop out the centre of the potatoes (reserving the skin shells) and place in a bowl. Lightly mash the scooped-out potatoes.
    • Mix together the mash potatoes, Robertsons Paprika, Hellmann’s Original Mayonnaise, Robertsons Veggie Seasoning, 50g cheddar cheese and chives.
    • Deep-fry the potato shells in oil until golden brown and crispy. Place on paper towels.
    • Fill the half shells with the seasoned mash mixture, and place in a hot oven for 5 minutes to warm through.
    • Top with a 50g cheddar cheese and gratinate.