Makes 8
Ingredients
12 medium Desiree potatoes or your favourite waxy potato
2tbsn olive oil
30g butter, softened
freshly ground salt and black peppercorns
125g Parmesan cheese, cut into long pieces
50g Cheddar cheese, cut into a long piece
3 slices stale bread
thyme sprigs, for serving
Method
Preheat the oven to 200C (180C fan forced). Cut each potato in half lengthwise. Lay flat on a chopping board and cut deep slashes along the length of each potato taking care not to cut all the way through the potato.
Attach the shredding blade to the food processor. Cover and shred the parmesan, cheddar and bread through the small food chute. Lightly toss the mixture to combine.
Sprinkle carefully over the rounded top of each potato and bake a further 25 minutes or until very golden and crisp. Serve garnished with thyme.
Tips
For best results, use a waxy potato or all purpose. Floury potatoes can be used but tend to fall apart.
