Serves 2 to 4
Prep time: 15 mins
Cook time 1hr
Ingredients

• 6 medium sized to large potatoes
• 2 Tomatoes
• 6 tablespoons melted butter
• Sprig Habanero Sauce 2 to 3 tbsp
• Sprig Chipotle Smoked Sea Salt
• Mozzarella Cheese Grated 3 cups
• Sprig 6 Pepper Medley
• Garlic 6 to 8 pods

Instructions

• Preheat oven to 2500°C).
• Make thin (¼-inch approx.) slices across the potato, making sure you do not cut through the bottom of the potato.
• Transfer the potatoes to a baking sheet lined with parchment paper, then brush the butter evenly on both of the potatoes.
• Sprinkle a bit of salt and pepper on top of the potatoes, then bake for about 30 minutes until the slices of each potato have started to separate and crisp up.
• In the meanwhile, roast the tomatoes and the garlic pods on a gas top until the skin of the tomato comes off.
• Finely chop the tomatoes and the garlic and transfer to a mixing bowl. Add the grated cheese and Habanero Sauce. Mix well and set aside
• Remove the potatoes and lower the oven heat to 180°C.
• Place approx. 1 teaspoon of the cheese tomato mix in between the slits in the potatoes, then return to the oven and bake for about 10 minutes, until the cheese is melted.
• Garnish each potato with spring onion.
• Serve hot.

Recipe and Picture  By Antara Boruah, Choukascribbled.