Hasselback potatoes stuffed with bacon and cheddar

• 4 large potatoes
• 2 tablespoons of olive oil
• 2 pinches of salt
• 2 pinches of freshly ground black pepper
• 2 sprigs of rosemary
• 2 sprigs of fresh thyme
• 5 cheddar slices
• 6 thin slices of smoked pork belly
• 2 tablespoons of chopped chives
• 2 tablespoons of finely chopped spring onion

#potatolovers

Wash the potatoes.

Make your Hasselback cuts. Using a knife, lightly cut the underside of the potatoes, removing a thin slice, to keep them stable and stop them from rolling around. Place them on a cutting board. Place a wooden spoon lengthways along each side of the potato. Cut the potato crosswise into slices about 1 to 2 mm thick, stopping when the knife touches the handles of the two spoons. This way, you avoid cutting all the way through the potato. Repeat the process with the remaining potatoes. Place the potatoes in a bowl of cold water and leave for 30 minutes.

Fill the water tank. Place the potatoes in the Easy Fry with the standard tray and start the STEAM programme at 100°C for 20 minutes.

Remove the potatoes and place them in a mixing bowl. Add the olive oil and the salt. Mix them well to coat them.

Empty the cooking water from the bottom of the basket. Place the coated potatoes in the Easy Fry with the standard tray. Start the FRIES programme at 180°C for 30 minutes. Check to see they are cooked and adjust the time if necessary.

Using a knife, cut the slices of cheddar into 6 and the slices of smoked pork belly into 10.

Remove the potatoes from the pan and leave to cool for 5 minutes.

Divide the slices of bacon and cheddar between the cuts in the potatoes.

Place the potatoes in the Easy Fry with the standard tray and start the FRIES programme at 180°C for 10 minutes.

Sprinkle with finely chopped chives and spring onions. Serve hot!