1hr 15min
750g Scotty Brand Potatoes, cut in half
1 tbsp olive oil
1 tsp sea salt flakes
1 tsp smoked paprika
1 tsp garlic granules
150g mozzarella cheese, grated
150g gruyere cheese, grated
100g Lancashire cheese, grated
150ml double cream
75g butter
2 garlic cloves, finely chopped
1 tsp finely chopped fresh thyme, finely chopped
¼ tsp nutmeg, grated
1 tsp English mustard
50g chorizo, chopped into cubes
50g walnuts, chopped
2 tbsp chives, finely chopped
Place the halved Scotty Brand Potatoes on a parchment lined baking tray, flat side down. Drizzle over the olive oil, season and toss the potatoes on the tray making sure they are well coated with the oil. Bake at 180°C fan/200°C for 45-50 minutes until the skins are golden and crispy and the insides soft and fluffy.
Carefully spoon out the insides of the potatoes, trying your best to leave the skins intact. Push the insides of the potatoes through a sieve into a large saucepan, making sure there are no lumps.
Place the skins back on the baking tray and sprinkle with the smoked paprika, garlic granules and a little extra salt if you like.
Put the skins back in the oven for 8-10 minutes, keeping an eye on them so they don’t burn. Once they are crispy, set to one side while you finish the potato fondue.
Once the potatoes have been pushed through the sieve, add the cheese, double cream, butter, garlic, thyme, nutmeg and mustard. Mix well until the cheese and butter have melted and the potatoes are silky and elastic (you may have to put the pan over a low heat as you do this if the potatoes have cooled down considerably). Taste and season if necessary.
Fry the chorizo in a medium frying pan until caramelised before briefly adding the chopped walnuts and tossing well.
Serve the potato cheese fondue in a little pot if you have one, or fill all your empty potato skins with a good serving of the fondue, topping with the crispy chorizo, walnuts and chopped chives.
