1/4 tub Philadelphia® garlic and herb cream cheese
50g grated cheese
2 spring onions, diced
2 rashers bacon, diced
1 splash milk
1 pinch freshly cracked black pepper
extra grated cheese, for topping
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Method Prep:15min › Cook:20min › Ready in:35min
Microwave the potatoes until not fully cooked but soft enough to scoop out the insides.
Carefully halve the potatoes lengthways, then scoop the insides of the potato out and place into a bowl.
Place the empty potato skins into a 180 C / Gas 4 oven until dried and crispy.
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).
Once the skins are crispy, spoon in the mash mixture into the skins (it will mount up over the top, press it in firmly).
Using the extra cheese press into the tops of the mash mounds.
Place into the oven until golden and crispy!
You can also use soured cream instead of cream cheese.