Cheese Bacon and Onion Cobb

Bacon, cheese & Onion Cobb is one of my all time faves! Cheesy, gooey, crunchy and YUM!

A few readers on Facebook have asked many times for this recipe, so I thought it was time to share one of my best kept secrets.

Cobbs are so versatile as they are great for birthday parties, gatherings, all seasonal events and they please a crowd. You can add or omit ingredients to this one, corn kernals makes a nice addition as would spinach or asparagus. Get creative with it and experiment with flavours you know you and your family will love.




I buy my Cobb from our local bakery and they are huge, so if there is too much filling for a supermarket Cobb, just add the extra to a bowl and serve with Jatz crackers or a French stick, it won’t go astray!

Ingredients –
Cobb loaf
100ml thickened cream
250g cream cheese
200ml sour cream
8 rashers of short cut bacon diced
3 stalks of spring onion finely diced
1 large brown onion finely diced
1 cup of grated tasty cheese
1 cup of grated mozzarella cheese
Good pinch of Vegeta
Good grind of black pepper

1. Fry off the onion and bacon with Vegeta for 5 minutes on low heat and set aside.

2. Cut the top off your cob, tear the insides out and place around the outside of a baking tray. When tearing away the fluffy bread, ensure not to take too much from the crust as you might spring a leak. It’s always a good idea once you’ve removed the filling the give the inside a firm press before adding the fillings.

Place all other ingredients in a large bowl with the onion mix to combine, and microwave for two minutes.

Pour the filling into the Cobb, and bake for 25 minutes at 160c fan forced.

Serve hot and devour.


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