Baked Stuffed Potato Skins
Servings: 8
EQUIPMENT
INGREDIENTS
- 4 medium russet potatoes
Filling:
- 1½ tablespoon yogurt or cream cheese
- ½ cup cheddar cheese, shredded
- 1 tablespoon feta cheese
- 1 tablespoon garlic and herb flavored Boursin cheese, or any other kind of a soft creamy cheese
- ¼ ground black pepper
- Coarse salt to taste
Topping:
- ½ cup cheddar cheese, shredded
- A handful of parsley or dill, chopped
INSTRUCTIONS
- Place the potatoes in a baking pan and bake at 375 °F (190 °C) for about 50 minutes. They are ready when you stick a knife in them and it comes out without any resistance. Lower the temperature to 355 °F (180 °C) and keep the oven on.
- Cut each potato in half lengthwise and empty its content into a bowl. Add the feta and cheddar cheese and mash well with a fork until the texture is similar to mashed potatoes. Season with salt and pepper.
- Generously fill up each potato half with the mixture and press down with a fork. Sprinkle cheddar cheese on top and bake for 15 minutes. For a darker golden shade, you can broil on low for 5 minutes. Top with parsley/dill and serve.
MY NOTES
Frequently Asked Questions
| What other kinds of cheese can I use for this recipe? Any kind you want. |
