Super spuds

IF YOU ARE GOING TO LOAD UP ON CARBS, YOU MIGHT AS WELL GO HARD

EXPLODING POTATOES SERVES 4. PREP 2 HRS 30 MINS. COOK 15 MINS INGREDIENTS

• 650g sebago (brushed) potatoes, unpeeled

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

• 1 tsp salt

• 75g (1½ cups) panko breadcrumbs

• 2 eggs

• 220g tub bocconcini, drained

• Peanut oil, to deep-fry

• Green shallots, thinly sliced, to serve

• Sour cream, to serve

• Chilli sauce, to serve

METHOD

1 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 place in the fridge for 2 hours or until chilled. 2 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.

3 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 potato ball in egg then roll in the breadcrumbs, pressing gently to coat. Transfer to prepared tray. Repeat process with remaining potato mixture and bocconcini. 4 Preheat oven to 200/180 fan forced. 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. 5 Serve exploding potatoes sprinkled with shallot, with sour cream and chilli sauce on the side.