STUFFED BAKED POTATOES WITH FRESH HERBS
To fill 4 potatoes
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4 oz (110 g) cream cheese
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4 oz (110 g) mixed fresh herbs such as
parsley, thyme, dill, marjoram, chives, rosemary and basil
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Pinch of salt, pepper
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20 minutes before the potatoes are ready
mix the herbs into the cream cheese and season well.
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Cut the potatoes in half, scoop out the
flesh and mix thoroughly with the cream cheese.
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Stuff the skins and return them to the
oven for 15 minutes.
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They will be oozing and aromatic.
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