Latitude Magazine

Sheep Milk Havarti and Corn Loaded Potato Skins with Roasted Pepper and Smoked Paprika Vinaigrett­e

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SERVES 6–8, as a side PREP 25 mins COOKING 90 mins

6 clean agria or any floury potatoes

1 tbsp olive oil

½ cup (125 ml) sheep cream

3 green shallots, green part finely

sliced, white part finely chopped

2 cups frozen corn

120 g Jones Family Farm Creamy

Havarti, coarsely grated

VINAIGRETT­E

1 tsp smoked paprika

2 tbsp apple cider vinegar

¼ cup (80 ml) extra virgin olive oil

¼ cup chopped roasted peppers

Preheat oven to 200°C, grease and line a baking tray with baking paper.

Brush potatoes with oil and prick all over with a fork. Transfer to a tray and bake for 1 hour or until cooked through. Stand to cool for 10 minutes then halve lengthways. Use a spoon to scoop out the centre of the potato, leaving a thin border on the skin.

Transfer fluffy potato insides to a bowl and combine with cream, white part of shallots, half the corn and most of the cheese. (Adding the corn frozen helps keep the mixture quite firm.) Divide between potato halves and transfer to prepared tray. Finish tops with remaining cheese and scatter tray with remaining corn. Drizzle with oil and return to oven for 20 minutes or until cheese is melted and extra corn is golden and crisp.

For the vinaigrett­e, combine all ingredient­s and season with salt and pepper.

To serve, transfer hot potatoes to a serving platter, spoon over crisp corn, scatter with green shallots and drizzle with some of the dressing, serving remaining alongside.

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