Twice-baked cheesy potatoes
Yummy indulgent potatoes.
- Preheat the oven to 220C. Brush the potatoes with oil and place on a baking tray. Bake — turning once— until tender, about 45 minutes. Cool slightly.
- Halve the potatoes lengthwise and scoop out the flesh with a spoon into a bowl. Leave a 5mm thick shell of skin and flesh.
- Combine the scooped potato flesh, ½ a cup of the Tuteremoana, ¼ of a cup of the emmental, the sour cream, butter, chives, Tabasco, salt and pepper. Spoon the mixture into potato halves and sprinkle with remaining cheese.
- Bake until the cheese is browned and bubbly, about 10 minutes.