Loaded hasselback potatoes with buche, tomato salsa and chorizo crumbs – Food & Home Magazine

Ingredients

• <h3>HASSELBACK POTATOES</h3>
• 6 (about 1,1kg) medium potatoes
• 115g salted butter, melted
• 5ml (1 tsp) garlic, finely chopped
• 2,5ml (½ tsp) paprika
• sea salt flakes, to sprinkle
• 240g Pépé Charlot Buche (or chevin goat’s-milk cheese)
• <h3>TOPPINGS</h3>
• 180g baby tomatoes, halved
• ½ (about 55g) red onion, peeled and finely chopped
• 15ml (1 tbsp) sweet chilli sauce
• 15ml (1 tbsp) chives, finely chopped
• 5ml (1 tsp) lemon juice
• salt and freshly ground black pepper, to taste
• 200g chorizo, diced
• 60ml (¼ cup) sour cream, to serve
• handful fresh coriander leaves, to garnish