KITCHEN notes

POTATO TOPPERS

GIVE YOUR POTATOES SOME WOW WITH THESE DELICIOUS TOPPINGS

Scrub 6 large Sebago potatoes. Cut a deep cross on each potato, threequarters of the way through. Wrap individually in foil. Place on an oven tray. Cook in a hot oven (200C) for about 1 hour, or until tender. Open out foil. Stand for 15 minutes. Using a clean tea towel, gently squeeze around the middle of the potato to open top.

HORSERADISH AND HERB CREAM

Combine ¼ cup horseradish cream with ½ cup sour cream. Season with salt and pepper. Top each hot potato with 1 tblsp of the mixture. Garnish with chopped chives and parsley.

MEXICAN JALAPENO SALSA

Combine 2⁄ cup mild chunky salsa

3 with 2 tblsps bottled, finely chopped, sliced jalapenos. Divide evenly among potatoes. Sprinkle ½ cup grated Tasty cheese over tops. Arrange potatoes on an oven tray. Cook in a hot oven (200C) for about 15 minutes, or until cheese is golden. Serve with guacamole (optional).

CHEESY BACON TOPPING

Cook 175g chopped, shortcut bacon in an oiled, large frying pan over a medium to high heat until golden. Divide half the bacon among potato cavities, pressing gently. Sprinkle ¼ cup grated Tasty cheese over each. Top with remaining bacon. Arrange on an oven tray. Cook in hot oven (200C) for about 15 minutes, or until cheese is golden.