These spuds are twice-baked helping you get that crisp and crunchy skin. And the potato flesh is mixed with chives, Lancashire cheese, and garlic and herb soft cheese, before being topped with fresh tomatoes. Mmm!
- 4 large baking potatoes
- 100g garlic and herb soft cheese
- 100g tasty/creamy Lancashire cheese, crumbled
- 2 medium tomatoes, sliced into wedges
- 2 tablespoons chopped fresh chives
- Freshly ground black pepper
Method1 Preheat the oven to 200c/fan 180c/gas mark 6. Prick the potatoes with a fork, and then bake for about 1 hour or until tender. Cool for a few minutes.
2 Halve the potatoes and scoop the flesh in into a bowl, leaving the skins intact. Mash the potato flesh, then add the soft cheese, Lancashire cheese and chives. Season with black pepper and mix together.
3 Pile the mixture back into the potato skins. Arrange in a roasting tin or on a baking sheet, tuck in the tomato wedges and return to the oven to heat through for about 20 minutes.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Nutrition InformationServes 4
Recipe courtesy of British Cheese Board
More fab recipes for potatoes:
Irish Stove Top Potatoes With Cheese
Make Your Own Chips
Lighter Recipe For Potato Dauphinoise
The Ultimate BBQ Roast Potatoes
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