Prep:-
Wash the potatoes.
Slice the Goats cheese .
Slice the Cheddar.
Place 2 spoons on a chopping board and lay the potato between them Using a sharp knife carefully slice through the potato at 2cm intervals-the spoons will stop you slicing all the way through and give you an even cut
Gently open the potatoes slightly
Place the potatoes on an oven tray and brush all over with oil
Season with S&P and sprinkle with herbs. Turn them over so the cut side is on the bottom and place in the oven.
Bake in the Halogen oven at 175° for 40mns.
Turn over and bake for a further 30 mns or until potatoes are cooked through. Remove from the oven and allow to cool slightly before adding your toppings.
Add your sliced meat into each alternate slice of potato
Add the sliced goats cheese and cheddar into the slots between the meat so you end up with Salami-Goats cheese-Chorizo-Cheddar -until the potato is filled. Repeat for each potato
Sprinkle over the Mozzarella and remaining herbs
Return to the oven and bake for 5-8 mns or till the cheese has melted.
Serve hot with a sprinkle of parsley and a side salad.
This can also be done in a conventional oven at 200°for 1 hr before adding the toppings.
You can also microwave the potatoes before finishing off in the oven if your prefer.
Easy swaps:-
Oil for butter
Salami for cooked ham
Chorizo for cooked bacon
Goats cheese for Cheddar
Mozzarella for Cheddar
