Twice baked and twice the flavour! Adding Primula Cheese ‘n’ Chives gives a creamy boost to these Twice Baked Potato Skins.
Salt and pepper
100g Primula Cheese ‘n’ Chive (in potato)
4 tbsp of natural yogurt
4 spring onions
50g Primula Cheese ‘n’ Chive (topping)
1Preheat oven to 220°C.
2Pierce holes in the potatoes using a fork and microwave for 10-15 minutes until potato is soft.
3Rub olive oil into potato skin to help crisp. Place into the oven and bake for 10-15 minutes until skin in crisp and golden.
4Cut potato in half and scoop the flesh out, leaving skin intact. Put the flesh into a large bowl and mix in salt, pepper, Primula Cheese ‘n’ Chives, natural yogurt and spring onion.
5Divide the mixture equally into potato skins. Put back into oven for 5 – 10 minutes until golden brown. Add a squeeze of Primula Cheese ‘n’ Chive over each potato and return to the oven for 5 minutes.