Recipe may contain gluten, peanuts, tree nuts, milk and fish.
Bubbling with a melted cheese and bacon filling, and topped with crackable cheese crisps, this cob isn’t for the faint-hearted.
1 1/2 cups 3-cheese blend
3 rashers middle bacon, trimmed, finely chopped
250g cream cheese, softened
1/3 cup mayonnaise
300ml tub sour cream
1/3 cup ranch dressing
2 green onions, thinly sliced, plus extra to serve
1/2 tsp garlic powder
1 1/2 tsp smoked paprika
1 cob loaf
Vegetables, to serve
5 Method Steps
Step 1Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Sprinkle half of the cheese blend(1 1/2 cups 3-cheese blend) over tray. Bake for 6 to 8 minutes or until melted and golden. Cool on tray until firm.
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Step 2Meanwhile, cook bacon (3 rashers middle bacon, trimmed, finely chopped) in a frying pan over medium-high heat for 5 minutes or until browned. Remove from heat. Cool.
Step 3Reduce oven temperature to 180C/160C fan-forced. Re-line large baking tray with baking paper. Combine cream cheese (250g cream cheese, softened), mayonnaise (1/3 cup mayonnaise), sour cream (300ml tub sour cream), remaining cheese blend, 3/4 of the bacon, dressing (1/3 cup ranch dressing), onion (2 green onions, thinly sliced, plus extra to serve), garlic powder (1/2 tsp garlic powder) and paprika (1 1/2 tsp smoked paprika) in a large bowl. Season with pepper.
Step 4Trim 4cm off the top of cob loaf (1 cob loaf). Leaving a 1cm thick edge, remove bread from centre of cob. Cut bread and bread top into large cubes. Place cob on prepared tray. Arrange chopped bread around cob and spray with oil. Spoon cream cheese mixture into cob. Bake for 25 to 30 minutes or until heated through.
Step 5Roughly break up melted cheese and arrange on top of cob. Sprinkle with remaining bacon and extra onion. Serve with bread cubes and vegetables (Vegetables, to serve).