Fluffy baked potatoes loaded with creamy chilli-infused cauliflower cheese, crispy bacon, and melted cheddar. Finished with a drizzle of Banhoek Chilli Oil and fresh chives, this comforting dish delivers rich, cheesy flavour with a gentle spicy kick.
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 6
INGREDIENTS:
For the cauliflower
1 steamed cauliflower head
For the Chilli Cheese Sauce
2 Tbsp (30ml) butter
2 Tbsp (30ml) flour
1 cup (250ml) milk
Sea salt & freshly ground black pepper
1 tsp (5ml) Dijon mustard
½ cup (125ml) grated mature cheddar cheese
2 tsp (10ml) Banhoek Chilli Oil (Original)
For the potatoes
6 baked potatoes, halved
6 rashers crispy bacon, chopped
1 Tbsp (15ml) grated Parmesan cheese
Fresh chopped chives, to serve
METHOD:
1. Place a small saucepan over medium heat, add the butter and melt, followed by the
flour. Whisk, to create a roux. Add half of the milk, whisking continuously to remove
any lumps. Add the remaining milk and continue to whisk until the sauce thickens
and just starts to bubble.
2. Turn off the heat and season with freshly ground sea salt and black pepper. Add the
mustard and cheese and whisk well until the cheese melts, followed by the Banhoek
Chilli Oil. Whisk well and set aside.
3. Place the steamed head of cauliflower onto a baking tray - for those who like things a
little spicier, add a drizzle of Banhoek Chilli Oil onto the cauliflower.
4. Spoon the chilli cheese sauce over the cauliflower and place under a preheated grill
for 10 minutes, or until bubbling and golden. Remove from the oven and chop into
chunks.
5. Prep your potatoes for baking (either in the oven or the air-fryer). Once cooked, cut
and gently scoop out the soft potato.
6. Place the potato into a bowl, mash, season with salt and pepper, add chopped
cauliflower cheese, bacon, a small drizzle of Banhoek Chilli Oil, and mix.
7. Spoon the potato filling back into the potato skins and place under a hot grill for 6-8
minutes or until golden.
8. Scatter with chopped chives just before serving.
