These flavours blend together seamlessly and can be spiced up by adding paprika or any herbs of your choice.
ingredients
4 large potatoes
15 ml (1 Tbsp) cooking oil
80 g streaky rindless bacon
½ red onion, coarsely chopped
80 ml (? cup) Spur Cheddamelt Sauce
5 ml (1 tsp) Spur Durky Sauce
1 ml (pinch) Spur Seasoning Salt
Freshly ground black pepper, to taste
125 ml (50 g) grated cheddar
Method
Boil potatoes until soft. Halve, scoop out flesh and lightly mash.
Heat oil in a frying pan. Fry bacon until starting to crisp.
Add onion and sauté for about two minutes. Add mashed potato and remaining ingredients, except cheese. Spoon into potato hollows and top with grated cheese.
Place in a 180°C preheated oven for about 10 minutes, until cheese melts. Serve immediately.
VARIATION
Lightly blanch 100 g broccoli florets and add to filling.
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