Cheese Chile Potatoes

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   ["Preheat the oven to 180 DEG Celcius.", "Wash and Dry the potatoes, leaving the skins on.", "Cut the top off the potatoes and then slice the rest into""1/2 inch"" thick slices, cutting off the bottom off as well to able it to sit flat.", "With a sharp knife, score the slices making a grid effect on 1 side of the slice.", "Use the chile oil to cover the scored side.", "The oil will absorbed into the scores when cooking.", "Place in oven, on a greased oven tray for 35 minutes or until cooked through.", "finely chop chiles and grate the cheese.", "Depending on how spicy you like your food the seeds can be kept or removed.", "When the potatoes are ready, remove them from the oven and sprinkle the finely chopped chiles onto the top side of the spuds.", "Sprinkle the cheese on top of the chiles until all the potatoes are covered.", "Replace them into the oven for 5 minutes until the cheese is starting to melt.", "Remove from oven, garnish with parsley and serve.", "They can be eaten right away but are also great when cold."]

* Per serving · 4 servings · Values may vary.

No additional tips available.