Monday, November 6, 2017

CC#23 ~ Crusty Baked Potatoes with Whipped Cream Cheese Topping

I previously made the topping with whipped Feta and cream cheese, but this time I only used philly cream cheese with natural yogurt.  The russet potato was par-boiled before, coated with olive oil, chopped thyme, a cube of frozen rosemary in olive oil, sea salt flakes and freshly ground black pepper.  Baked the potatoes till coating is nicely roasted and aromatic ~ 8 mins.  Slit down the middle of the spud, squeezed at both ends inwards to open up the cavity and topped with the cheese and yogurt topping, garnished with chopped chives. Yumms! 
Both of us had one each of the above for our light dinner!
~*~
from Ina Garten's 'make it ahead'
~*~
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 

2 comments:

kitchen flavours said...

This looks so yummy! Potatoes are always the best seller in my house, and this would definitely be at the top!

Zosia said...

I would love one of those potatoes for a meal. That topping sounds so good...and so does the whipped feta.