SRIRACHA VOLCANO POTATOES

- METHOD -

Start off by preheatting the oven to 200˚C.

Then rub the potatoes with olive oil and season all over with the Cape Herb & Spice Sriracha Chilli Seasoning.

Bake for 50-60 minutes until tender, turning half way through.

When this cools enough to handle, slice the tops and bottoms off the potatoes. Using a small teaspoon or a melon baller, scoop out the centre of each potato. Make sure to reserve the scooped out potato in a bowl and mash until smooth.

To the mash add the sour cream, spring onions, lime zest, grated cheese and Cape Herb & Spice Sriracha Chilli Seasoning. Taste to adjust seasoning.

Then fill the potato shells with the spicy, cheesy mash, pressing down gently as you go to get as much filling inside as you can without breaking the potatoes. Wrap each potato with two rashers of bacon. Secure the rashers with toothpicks.

Return the potatoes to the oven and bake for 20 - 25 minutes until the bacon is cooked and the tops are golden.

Remove from the oven and top each potato with the remaining cheese and brush the bacon with honey.

Return it to the oven and grill for 5 minutes until the bacon is sticky and glazed and the cheese has melted.

Whisk together the mayonnaise, Cape Herb & Spice Sriracha Chilli and lime juice. Taste to adjust seasoning to your liking.

Finally serve the volcano potatoes topped with a dollop of sriracha mayo and sprinkle with spring onions.

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/