Cheesy Jalapeno Bacon Stuffed Baguette with Garlic Butter

1. You can use tasty or any other cheese with flavour.

2. Keep the bread you remove to make breadcrumbs! Let it dry out on a plate, then crumble and store in an airtight container until required.

3. To make ahead: Assemble the baguette then wrap in foil then with cling wrap and place in the freezer until required. To reheat, defrost and bake at 180C/350F for 20 minutes. I don't recommend baking from frozen because the crust will be a very dark brown before the centre heats up enough for the cheese to melt.

4. Filling options: You just need 4 cups of any combination of fillings (cheese, pepperoni etc) mixed with 250g / 8oz of cream cheese in order to have enough filling for a 50cm / 20" baguette. I think that 1 cup of cheddar or other flavour cheese combined with 1/2 cup of mozzarella is a good ratio of stretchy to flavoured cheese, but you can mix it up as you want. The mozzarella is there for the "stretch".

Other stuffing ideas:* Pizza: 1 1/2 cups cheese, 1/2 cup shallots/scallions, 1 1/2 cups pepperoni or salami and 1/2 cup diced red capsicum / bell peppers.* Bacon Ranch: Same recipe as Jalapeño Bacon, but add dry ranch mix* Buffalo chicken: 1 1/2 cups cheese (optional to use some blue cheese), 1 1/2 cups chopped chicken, 1 cup scallions/shallots, 1/4 cup hot sauce.* Italian: 1 1/2 cups cheese, 2 1/2 cups mixture of olives, artichokes, sun dried tomatoes, salami* Cheesy corn: 1 1/2 cups cheese, 2 cups corn, 1/2 cup cilantro/coriander/jalapenos* Spinach and artichoke - 1 1/2 cups cheese, 1 1/2 packet frozen chopped spinach, thawed and squeezed of excess water, 1 1/2 cups chopped artichokes

5. Nutrition per slice assuming 30 slices using lean bacon and full fat cream cheese.