Directions
- 1Start by scrubbing four to five relatively small russet potatoes.
- 2Make slits all over the potato.
- 3Season the potatoes with salt.
- 4You can add a little bit of extra virgin olive oil to the potatoes.
- 5Wrap each potato in foil paper.
- 6Bake at 400 degrees Fahrenheit for an hour until very soft.
- 7While the potatoes are baking, prepare the filling. In a bowl, mix equal amounts of butter, cream cheese, and cheddar cheese.
- 8Add spring onions, red pepper flakes, coarse black pepper, and salt to the mixture.
- 9Mix well until combined.
- 10Once the potatoes are baked, carefully remove them from the foil.
- 11Cut each potato in half lengthwise.
- 12Scoop out some of the cooked potato flesh from the center of each half.
- 13Stuff the potato halves with the prepared cheese and onion mixture.
- 14Place the stuffed potatoes on a baking tray.
- 15Bake for another 10 to 15 minutes at 400 degrees Fahrenheit until the cheese is melted and bubbly.
- 16Serve and enjoy!
Ingredients
- 4 to 5 russet potatoes
- 100 g butter unsalted
- 100 g cream cheese
- 100 g cheddar cheese
- 2 spring onions
- 0.5 tsp red pepper flakes
- 0.5 tsp coarse black pepper
- to taste salt
- olive oil
Equipment
baking trayfoil paperbowlforkknife
Tips
- You can add bacon if you like to the filling.
- Don't add salt to the filling yet until the end if needed.
- The recipe calls for 4-5 small russet potatoes, weighing 220-235g each.
- The outside of the potato can also be brushed with olive oil (optional).
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