Recipe Inspiration

Ingredients...

20 baking potatoes

Olive oil for brushing

Salt for baking on

1 ltr Essential Cuisine Service Ready American Style Cheese Sauce

250g Grated cheddar cheese

Toppings:

Salt Beef:

500g Cooked Salt Beef

250g Tomato Salsa

250g Guacamole

5 Spring onions, finely chopped

Buffalo Chicken:

500g Cooked shredded chicken

300g Alfees Louisiana Hot Buffalo Wing

500g Essential Cuisine Service Ready American Style Cheese Sauce

200g Sour cream

150g Fresh jalapenos, thin sliced

Bacon Bits:

200g streaky bacon, cooked crisp, chopped

500g Essential Cuisine Service Ready American Style Cheese Sauce

500g Pickled Apples

20g Flat leaf parsley, chopped

250g Guacamole

Breakfast Scrambled Eggs:

12 Eggs, mixed and seasoned with salt and white pepper

100g Unsalted butter

300g Essential Cuisine Service Ready American Style Cheese Sauce, heated

200g streaky bacon, cooked crisp, chopped

200g Hot honey

30g Chives, finely sliced

Method...

To Cook the Potatoes: 

1. Place a layer of salt on a baking sheet. Prick the potatoes all over with a fork, rub with olive oil and place on the salt. Bake for approx. 1 hour at 180C until fully cooked and crispy skins.

2. Allow to cool and can be handled. Halve the potatoes and scoop out the potato on the inside into a bowl. Add the Service Ready American Style Cheese Sauce and mix until incorporated.

3. Spoon the filling back into potato skins. Top with the cheese and bake at 180c for 15 minutes until the cheese is melted and bubbling. They are now ready to add toppings.

Salt Beef:

Place the salt beef in a tray with enough water to create some steam and cover with foil. Place in a moderate oven for 10 minutes to heat through. Divide the cooked beef between the potatoes and top with salsa, guacamole and spring onions. 

Buffalo Chicken:

Place the shredded chicken and Alfees Louisiana Hot Buffalo Wing Sauce in a bowl and mix together until incorporated. Place in a tray and cover with foil. Heat in a moderate over for 10 minutes to heat through. Reheat the Service Ready American Style Cheese Sauce. Place the chicken on the potatoes and top with the cheese sauce, sour cream and jalapeno slices.

Bacon Bits:

Top the potatoes with the guacamole, followed by the pickled apples and bacon. Spoon over some of the heated Service Ready American Style Cheese Sauce and finish with the chopped parsley.

Breakfast Scrambled Eggs:

Heat the butter in a pan over a medium heat. Once the butter is foaming, add the eggs and cook.

To your preference of scrambled. Fold in the heated sauce gently. Spoon the eggs on top of the potatoes and top with the bacon hot honey and chives.