Twice Baked Potato Skins
Loaded with Primula’s Cheese ‘n’ Chive, these twice baked potatoes will have you reaching for seconds in almost no time at all. One of our favourite comfort foods, this is an easy change-up from your usual mashed recipe while adding Primula Cheese ‘n’ Chives gives every bite a creamy boost of flavour.
What you need
- 4 potatoes
- Olive oil
- Salt and pepper
- 100g Primula Cheese ‘n’ Chive (in potato)
- 4 tbsp of natural yogurt
- 4 spring onions
- 50g Primula Cheese ‘n’ Chive (topping)
How you do it
Preheat your oven to 220°C.
Pierce holes in the potatoes using a fork and microwave for 10-15 minutes until the potatoes are soft.
Rub olive oil into potato skin to help crisp. Place into the oven and bake for 10-15 minutes until the skin is crisp and golden.
Cut potatoes 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.
Divide your mixture evenly into each potato skin. Then put back into the 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.
Take out from the oven,serve, and savour!
