This dish contains the following allergens: Milk/Dairy
Cooking mode
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6 medium
Maris Piper potatoes, cleaned, pierced with a fork
200g
garlic and herb soft cheese
180ml
double cream
100g
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
7oz
garlic and herb soft cheese
6fl. oz
double cream
3oz
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
Utensils
Step 1
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid
Step 2
Turn dial to ROAST, set temperature to 200°C and set time to 30 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 5 minutes)
Step 3
When unit beeps to signify it is preheated and ADD FOOD is displayed, open the lid and place the potatoes onto the grill. Close the lid to begin cooking
Step 4
When cooking is complete, open lid, remove potatoes from grill and cut in half. Scoop potato flesh into a large bowl, leaving roughly 3-4mm of flesh and skin. Whisk with all remaining ingredients, reserving half of the cheddar cheese for topping
Step 5
Fill each potato skin with a few tablespoons of the potato and cheese mixture, filling all the way to the top then smoothing out
Step 6
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid
Step 7
Turn dial to ROAST. Press WOODFIRE FLAVOUR. Set the temperature to 200°C and set time to 25 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 8 minutes)
Step 8
When ADD FOOD is displayed, add potato halves onto grill, filling side up then close the lid to begin cooking
Step 9
When 3 minutes remain, open the lid and top each potato half with about a tablespoon of Cheddar cheese. Close lid to continue cooking
Step 10
When cooking is complete, remove potatoes from grill and serve next to your favourite entrée!
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
200g
garlic and herb soft cheese
180ml
double cream
100g
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
7oz
garlic and herb soft cheese
6fl. oz
double cream
3oz
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
Step 2 of 10
Turn dial to ROAST, set temperature to 200°C and set time to 30 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 5 minutes)
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
200g
garlic and herb soft cheese
180ml
double cream
100g
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
7oz
garlic and herb soft cheese
6fl. oz
double cream
3oz
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
Step 3 of 10
When unit beeps to signify it is preheated and ADD FOOD is displayed, open the lid and place the potatoes onto the grill. Close the lid to begin cooking
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
200g
garlic and herb soft cheese
180ml
double cream
100g
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
7oz
garlic and herb soft cheese
6fl. oz
double cream
3oz
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
Step 4 of 10
When cooking is complete, open lid, remove potatoes from grill and cut in half. Scoop potato flesh into a large bowl, leaving roughly 3-4mm of flesh and skin. Whisk with all remaining ingredients, reserving half of the cheddar cheese for topping
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
200g
garlic and herb soft cheese
180ml
double cream
100g
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
7oz
garlic and herb soft cheese
6fl. oz
double cream
3oz
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
Step 5 of 10
Fill each potato skin with a few tablespoons of the potato and cheese mixture, filling all the way to the top then smoothing out
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
200g
garlic and herb soft cheese
180ml
double cream
100g
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
7oz
garlic and herb soft cheese
6fl. oz
double cream
3oz
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
Step 6 of 10
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
200g
garlic and herb soft cheese
180ml
double cream
100g
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
7oz
garlic and herb soft cheese
6fl. oz
double cream
3oz
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
Step 7 of 10
Turn dial to ROAST. Press WOODFIRE FLAVOUR. Set the temperature to 200°C and set time to 25 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 8 minutes)
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
200g
garlic and herb soft cheese
180ml
double cream
100g
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
7oz
garlic and herb soft cheese
6fl. oz
double cream
3oz
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
Step 8 of 10
When ADD FOOD is displayed, add potato halves onto grill, filling side up then close the lid to begin cooking
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
200g
garlic and herb soft cheese
180ml
double cream
100g
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
7oz
garlic and herb soft cheese
6fl. oz
double cream
3oz
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
Step 9 of 10
When 3 minutes remain, open the lid and top each potato half with about a tablespoon of Cheddar cheese. Close lid to continue cooking
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
200g
garlic and herb soft cheese
180ml
double cream
100g
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
7oz
garlic and herb soft cheese
6fl. oz
double cream
3oz
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
Step 10 of 10
When cooking is complete, remove potatoes from grill and serve next to your favourite entrée!
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
200g
garlic and herb soft cheese
180ml
double cream
100g
grated Cheddar cheese, divided
2
spring onions, sliced thinly
1 tsp
sea salt
¼ tsp
ground black pepper
6 medium
Maris Piper potatoes, cleaned, pierced with a fork
