Creamy twice baked potatoes

    35 min

    Deliciously creamy, herby mashed potato in crunchy skins. Makes 8 halves to serve eight as a side dish. Could serve four as a main with soup or salad on the side.

    3 people made this

    Serves: 8 

    • 4 microwave potatoes
    • 1/4 tub Philadelphia® garlic and herb cream cheese
    • 50g grated cheese
    • 2 spring onions, diced
    • 2 rashers bacon, diced
    • 15g butter
    • 1 splash milk
    • 1 pinch freshly cracked black pepper
    • extra grated cheese, for topping

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Microwave the potatoes until not fully cooked but soft enough to scoop out the insides.
    2. Carefully halve the potatoes lengthways, then scoop the insides of the potato out and place into a bowl.
    3. Place the empty potato skins into a 180 C / Gas 4 oven until dried and crispy.
    4. Meanwhile, to the potato, add in the cream cheese, 50g grated cheese, spring onion, bacon, butter, milk and pepper. Mash together until smooth - add more milk if needed to make smoother (you want it like soft butter texture).
    5. Once the skins are crispy, spoon in the mash mixture into the skins (it will mount up over the top, press it in firmly).
    6. Using the extra cheese press into the tops of the mash mounds.
    7. Place into the oven until golden and crispy!


    You can also use soured cream instead of cream cheese.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)