The idea of cutting into potatoes to just slightly below the centre, so they open out like a fan when they bake, reportedly originated in Sweden. The increased surface area transforms them into crunchy bundles of joy. Customise the potatoes with the toppings of your choice.
| Ingredients (2 servings) | ||
|---|---|---|
| 6 | medium floury potatoes | |
| 1 | garlic clove, grated | |
| 100 | g | cold butter |
| 6 | slices | thick-cut bacon |
| 240 | g | spicy cheddar cheese, half sliced, half grated |
| 150 | ml | greek yogurt |
| 4 | spring onions, thinly sliced | |
| 2 | tablespoon(s) | pickled jalapeño chillies, sliced (optional) |
| 100 | ml | guacamole (to taste) |
| 100 | ml | sriracha sauce (to taste) |
| 100 | g | blue cheese, crumbled (optional) |
| pinch(es) | salt | |
| pinch(es) | pepper | |
Preparation
