Baked Potato With Cream Cheese And Herbs

Total Time Taken

45 min

4 serving

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4Potatoes, of equal size

2 tbspOil

6 tbspD’Lecta cream cheese

2 tbspThick yoghurt

2 tbspRed, yellow, green peppers, chopped

1 tspMustard

A pinchPepper

1 tbspCoriander fresh, chopped

1Green chilli, chopped (optional)

1 tbspSpring onion greens, chopped

Salt to taste


Preheat an oven at 180°C.

Clean and wash the potatoes nicely.

Rub the potatoes evenly with the oil and put in the preheated oven for baking for around 30-40 minutes.

Insert a knife or a skewer in the potato to see if it comes out clean to check whether it is cooked or not.

Once the potatoes are cooked, remove from the oven and keep aside.

Meanwhile, mix the cream cheese with yoghurt, salt, pepper, mixed peppers, coriander, green chilli and spring onion greens.

Make a cross incision on top of the potatoes enough deep so as to not to break the potatoes.

Carefully press the potatoes from the base so as to open up the potatoes from top where the incisions have been made.

Put the cream cheese filling in the pockets created on top of the potatoes.

Put the potatoes back in the oven for 5 minutes until slightly brown on top.

Serve immediately.

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