HIBER-NATION:

75g soft blue cheese

60g (¼ cup) sour cream

60g (¼ cup) mayonnaise 60ml (¼ cup) buttermilk Finely chopped fresh chives, to serve 125ml (½ cup) pouring cream 120g (1 ½ cups) grated cheddar 1 tsp chopped pickled jalapeno chillies

650g sebago (brushed) potatoes, unpeeled

50g (½ cup) pre-grated pizza cheese, plus extra, to sprinkle 1 tsp salt

75g (1 ½ cups) panko breadcrumbs

2 eggs

220g tub bocconcini, drained peanut oil, to deep-fry green shallots, thinly sliced, to serve

To make the blue cheese ranch dip, mash together the blue cheese and sour cream in a serving bowl. Stir in the mayonnaise and buttermilk until well combined. Season. Cover and store in the fridge until required.

To make the chipotle-maple tomato ketchup, heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the tomato and bring to a simmer. Cook, stirring occasionally, for 10 minutes or until sauce is pulpy and thick. Stir in the maple syrup and chipotle. Season with salt. Transfer to a serving bowl. (Serve warm or at room temperature.) sour cream, to serve chilli sauce, to serve

Place the potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 25 minutes or until very tender. Drain, then set aside until cool. Peel potatoes and transfer to a large bowl. Use a potato masher or ricer to mash until smooth. Cover and

To make the sriracha mayonnaise, combine all the ingredients in a small serving bowl. Cover and store in the fridge until required.

To make the simple guacamole, mash the avocados in a serving bowl. Add the lime juice. Season with salt and cayenne pepper. Stir to combine. Cover and store in the fridge until required.

Preheat oven to 220C/200C fan-forced. Place the baby potatoes in a saucepan and cover with cold water. Bring to the boil. Drain. Spread the parboiled and all frozen potatoes over large baking place in the fridge for 2 hours or until chilled.

Add the cheese, salt, 25g (½ cup) breadcrumbs and 1 egg to the potato mixture. Stir until well combined. Line a large baking tray with baking paper.

Use a fork to whisk the remaining egg in a separate shallow bowl. Place the remaining breadcrumbs on a plate. Roll 2 tablespoonfuls of potato mixture into a ball. Push a bocconcini into the centre of the ball and roll again to enclose. Dip ball in egg then roll in the breadcrumbs, pressing gently to coat. Transfer to the prepared tray. Repeat process with remaining potato mixture and bocconcini.

Preheat oven to 200/180 fanforced. Pour enough oil into a large saucepan or wok to a depth of 7cm. Heat over high heat.

Cook potato balls, in batches, for 3 minutes or until golden. Use a slotted spoon to return potato balls to the tray. Sprinkle with extra cheese and bake for 5 minutes or until cheese is golden.

Serve exploding potatoes sprinkled with shallot, with sour cream and chilli sauce on the side. trays (don’t overcrowd the trays).

Bake for 20 minutes, turning halfway, or until golden and crisp.

Meanwhile, to make the queso sauce, combine all ingredients in a small saucepan and stir over low heat until melted and smooth. Transfer to a serving bowl.

(Serve warm.)

Arrange the hot potato varieties on a serving platter or board with the sauces. Sprinkle the blue cheese ranch dip with chives. Drizzle oil over whole potatoes and top with a little cheddar, red onion and pickled jalapenos.

170g Doritos Cheese Supreme corn chips

40g (¼ cup) plain flour

2 eggs, lightly whisked

2 x 180g packets haloumi, rinsed

330g jar roasted whole peppers, rinsed, drained

2 tbsp sour cream 225g (1 ½ cups) self-raising flour 120g (1 ½ cups) coarsely grated cheddar

1 carrot, peeled, coarsely grated 1 large zucchini, coarsely grated ¼ cup finely chopped fresh chives

250ml (1 cup) milk

1 egg, lightly whisked

2 thin herb garlic beef sausages, casings removed

tomato chutney, to serve

Preheat oven to 200C/180C fan-forced. Grease 12 80ml

( cup) muffin pans. Line the bases with baking paper.

Sift the flour into a large bowl. Add the cheddar, carrot, zucchini and chives. Stir to combine. Make a well in the centre. Combine the milk and egg in a jug then pour into the well. Gently mix until just combined. Divide the mixture among prepared muffin pans.

Cut each sausage into 6 even pieces. Roll each piece into a ball. Press a meatball into the top of each muffin mixture. Bake for 20 minutes or until a skewer inserted into a muffin comes out clean. Set aside in the pans for 3 minutes to cool slightly before transferring to a wire rack. Serve warm or cold.

Place the corn chips in a food processor and process until resembles fine crumbs. Transfer crumbs to a shallow dish. Place the flour in a shallow bowl and egg in another shallow bowl.

Line a baking tray with baking paper. Cut the haloumi into 14 chips. Dip chips in flour and shake off excess. Dip in egg then in crumbs, pressing firmly to coat. Transfer to the prepared tray and place in the fridge for 15 minutes to chill.

Meanwhile, to make the roasted capsicum dip, place the peppers and sour cream in a food processor and process until smooth. Season. Transfer to a small serving dish.

Preheat oven to 180/160 fan-forced. Bake haloumi chips for 12-15 minutes or until golden. Serve hot with the roasted capsicum dip.