Name Cream Cheese _ stuffed Potatoes


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* 4 large potatoes
* 125 g (4 oz) full-fat soft cheese
* 1 small onion, finely chopped
* 1 tablespoon snipped chives
* salt and pepper

1. Scrub the potatoes in cold water and pat dry with some kitchen paper. Prick the skins all over with a fork and rub well with salt.
2. Wrap each potato in foil and place amongst the hot coals of the preheated barbecue. Bake for 40-50 minutes, turning them frequently, or until the potatoes feel soft when they are pinched.
3. Meanwhile, cream together the cheese, onion and chives and season to taste with salt and pepper. Scoop out the flesh from the cooked potatoes and mix with the cream cheese mixture. Pile back into the potato shells and serve.

Serves: 4

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