Red Fox, Chive, Nduja Potato Skins

Crispy potato skins get a gourmet twist with the bold flavours of Red Fox cheddar, spicy nduja, and fresh chives.

This indulgent appetizer combines creamy, sharp, and smoky notes for a mouthwatering dish.

Ingredients – serves 4

4 large baking potatoes
200g Red Fox, grated
1 tbsp Olive oil
85g nduja
4 spring onions, finely chopped
50g cream cheese
1 egg
Salt and pepper

To serve:

200g sour cream
2 spring onions, finely chopped

METHOD

1. Preheat the oven to 200°c and bake the potatoes for about an hour until they are cooked all the way through. Allow to cool slightly.
2. Cut the potatoes in half and scoop out the middle into a bowl. Make sure you leave a little behind so that the ‘shell’ is still sturdy.
3. Put the empty potato shells onto a baking tray and pop them back into the oven for about 10 minutes.
4. Add the spring onions, cream cheese, egg, half of the grated Red Fox and plenty of salt and pepper into the bowl containing the inside of the potatoes from earlier. Mash all together well.
5. Remove the potato shells from the oven and share the mixture between them. Top with the remaining cheese and small dollops of nduja.
6. Pop back into the oven for about 10 minutes until the cheese is bubbling and crispy.
7. Serve with the sour cream and the extra chopped spring onions.

Recipe from Belton Farm