Ingredients
Scale
- 1 cobb loaf + extra french stick, if needed
- 1 tablespoon oil
- 1 onion, peeled and halved
- 8 slices of shortcut bacon, chopped
- 300ml sour cream
- 250g cream cheese, room temperature
- 100g grated tasty cheese
- 2 tablespoons chives, finely chopped
- Salt and pepper
Instructions
- Preheat fan forced oven to 180C.
- Cut from 3cm around the edge of the cob loaf, not touching the bottom, remove top and bread from centre, roughly tearing pieces, place on a baking tray.
- Heat oil in a large frying pan over medium heat.
- Add onion and bacon, stirring for 5 minutes or until bacon is browned and onion has softened.
- Add sour cream, cream cheese, cheese and chives to saucepan, stir to combine and cook on low heat for 3-5 minutes or until heated through.
- Pour mixture into hollow cob loaf, bake in oven for 15-20 minutes, or until bread is lightly toasted.
- Prep Time: 20 mins
- Cook Time: 20 mins
