Build Your Own: Cheesy Baked Potato Bar
Put together individually and enjoy together!
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
This one's for everyone! With our Build Your Own recipes, each are written to give you the option of what toppings, sides and garnishes to add so each person at the table can enjoy the dish the way they want to. Our Cheesy Baked Potato Bar comes with optional bacon bits, sweetcorn, soured cream, crispy onions and sriracha.
Ingredients
2 unit(s)
Baking Potato
1 unit(s)
Garlic Clove
160 grams
Sweetcorn
100 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 bunch(es)
Chives
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Apple
60 grams
British Smoked Bacon Lardons
50 grams
Baby Leaf Mix
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
16 milliliter(s)
Sriracha Sauce
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
10 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.
When the oven is hot, bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve.
Grate the cheese. Roughly chop the chives (use scissors if easier) and pop into a small bowl.
Pour the soured cream into a small bowl and set aside.
Quarter, core and grate the apple (no need to peel). Pop into a medium bowl and set aside.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Transfer the bacon to another bowl, then cover and set aside.
Meanwhile, clean out the (now empty) frying pan and pop it back on high heat with a drizzle of oil.
Once hot, add the sweetcorn and cook until charred, 4-5 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Add the garlic and fry for 1 min more, then remove from the heat. Season with salt and pepper, then stir in the butter (see pantry for amount).
Transfer to a medium bowl and cover.
When the potatoes are ready, remove the tray from the oven. Set your grill to high.
Mash a little butter into the cut sides of the potatoes. Load with the cheese.
Slide the tray under the grill until the cheese has melted and is bubbling, 5-6 mins.
When everything's ready, add the baby leaves to the apple bowl and toss together.
Build Your Own: Bring everything to the table and everyone can add the toppings they like best to the baked potatoes - bacon bits, charred corn, soured cream, chives, crispy onions and a sriracha drizzle.
Serve the salad on the side with the balsamic glaze for drizzling over.
