| Prep Time | 15 |
| Cook Time | 20 |
| Servings |
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Ingredients
- 1 Cob Loaf
- 100 grams diced bacon
- 1 tsp garlic powder
- 300 grams light ricotta
- 300 grams light sour cream
- 2 cups baby spinach
- 1 can corn kernals drained
- 1 small spring onion sliced
Ingredients
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Instructions
- Preheat oven to 180C and line a baking tray with baking paper.
- Cut the top off the cob and scoop out the bread from inside the loaf, leaving a 2cm edge. Tear the break into pieces and set aside.
- Cook off the bacon pieces over a low heat for 5 minutes, stir in garlic powder and take off the heat.
- Add all other ingredients to bacon mix and mix well.
- Scoop mixture into an empty cob loaf and place on a prepared tray. Arrange extra bread pieces and the lid around the cob and place in the oven for 20 minutes or until golden and crispy. Serve warm.
Recipe Notes
310 calories per serve