1 large white cob loaf (500g)
250g diced bacon
250g tub sour cream
250g block cream cheese, chopped
1 ½ cups grated vintage Tasty cheese
Finely chopped fresh parsley, to garnish (optional)
Using a serrated knife, cut the top quarter off cob loaf. Pull away the soft bread from inside the loaf, leaving a 2cm-thick shell. Tear bread and lid into large pieces. Place loaf, lid and bread pieces on an oven tray lined with baking paper.
Cook in a moderate oven (180C) for about 10 minutes, or until golden and crisp. Remove.
Meanwhile, to make filling, heat an oiled, medium, deep frying pan over a medium to high heat. Add bacon. Cook, stirring occasionally for about 5 minutes, or until crisp. Remove and reserve ¼ cup of the bacon.
Add cream and both cheeses to pan with remaining bacon. Stir over a medium heat until melted. (Do not boil.) Season with pepper.
Pour into loaf. Sprinkle with reserved bacon. Garnish with parsley. Serve with bread pieces.