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!
Recipe at the link > Crusty Baked Potatoes with Whipped Feta
from Ina Garten's 'make it ahead'
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