For the baked Potato
- 75g Whole Milk
- 50g Double Cream
- 3g Halen Mon Sea Salt Flakes
- 3g Lemon Juice
- 125g Baked Potato (Warm)
Baked Potato, Cream Cheese & Chive, Bean Chilli Crisps
Paul Hearn
29th September 2023
Baked Potato, Cream Cheese & Chive, Bean Chilli Crisps
180 min
Baked Potato, Cream Cheese & Chive, Bean Chilli Crisps A snack course from Autumn 2023 and Sheeps and Leeks Makes 10-12 Crisps
Ingredients
For the Cream Cheese & Chive Mix:
- 200g Cream Cheese
- 1g Salt
- 1g Lemon Juice
- 7g Chopped Chives
For the Bean Chilli:
- 200g Bean Chilli (Shop bought tinned will do)
For the Potato Crisps:
- 4 Large Potatoes ( Main Crop)
- Halen Mon Sea Salt Flakes
- 100g Clarified Butter
Method
For the Baked Potato Puree:
Cut the warm baked potato in half and scoop out the soft, cooked potato from the center and set it aside in a warm place.
Roughly chop the potato skins and place them in a blender with sea salt flakes.
Warm milk in a pan and pour it over the chopped potato skins. Blend for 5 minutes until smooth.
Add double cream and reserved cooked potato. Blend for 1 minute. Pass through a chinois while still warm (adjust seasoning if required) and transfer to a squeezy bottle. Keep warm.
For the Cream Cheese Mix:
Mix cream cheese, salt, lemon juice, and chives in a mixing bowl. Adjust seasoning and transfer to a piping bag.
Place in the fridge.
For the Baked Potato Crisps:
Wash potatoes well and slice through a mandolin at 2-3mm. Cut into large rectangles (you will need 3 potato crisps per portion).
Brush with clarified butter on both sides and season lightly with sea salt flakes.
Bake between 2 nonstick mats (or greaseproof paper) at 140 degrees Celsius for 40 minutes or until golden brown, turning regularly.
Once golden brown and crispy, remove from the oven and allow to cool.
For the Baked Potato Puree:
ut the warm baked potato in half and scoop out the soft, cooked potato from the center and set it aside in a warm place.
Roughly chop the potato skins and place them in a blender with sea salt flakes.
Warm milk in a pan and pour it over the chopped potato skins. Blend for 5 minutes until smooth.
Add double cream and reserved cooked potato. Blend for 1 minute. Pass through a chinois while still warm (adjust seasoning if required) and transfer to a squeezy bottle. Keep warm.
For the Cream Cheese Mix:
Mix cream cheese, salt, lemon juice, and chives in a mixing bowl. Adjust seasoning and transfer to a piping bag.
Place in the fridge.
For the Bean Chilli:
Dehydrate bean chilli at 75 degrees Celsius overnight or until it's completely dry.
Blend dehydrated bean chilli in a spice grinder to a powder
Assembly:
Take a potato crisp and pipe 6 small dots of cream cheese and chive mix, one in each corner, and two in the middle.
Pipe 2 larger dots of the warm baked potato puree down the centre of the crisp.
Repeat for the second crisp.
Dust all 3 crisps with the Bean Chilli powder.
Place crisp 1 on top of crisp 2, and crisp 3 on top of them, creating a layered stack.
Finish with a very light sprinkle of sea salt flakes.
ENJOY.
Note: These Baked Potato, Cream Cheese & Chive, Bean Chilli Crisps make for a delightful autumn snack, combining the earthiness of main crop baked potatoes with the creaminess of cream cheese, the freshness of chives,
and the spicy kick of bean chili powder, all nestled within crispy potato slices.
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