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Steamed Potatoes Stuffed With Yogurt Cream Cheese

Natural.Foodie's picture
Ingredients
  Potatoes 4
  Yogurt cream cheese 30 Milliliter (2 Tablespoon)
  Egg yolk 1
  Dill weed/Fennel/pinch of basil 1⁄2 Teaspoon
  Parmesan cheese 1 Teaspoon, grated
Directions

GETTING READY
1. Wash the potatoes, scrubbing lightly to remove grit and being careful not to bruise the skins.
2. Preheat the oven, to 350°F (175°C).

MAKING
3. Cook potatoes in a steamer or boil with the skins, until tender-firm.
4. Let cool until easy to handle.
5. Halve each potato lengthwise and use a teaspoon to scoop out the flesh, leaving ¼ inch thick shell so that the jacket keeps its shape.
6. Press scooped potato flesh through a sieve into a bowl.
7. Add cream cheese, egg yolk and herb seasoning and mash well until well blended.
8. Spoon the filling into potato jacket shells
9. On top of each, sprinkle grated Parmesan.
10. Bake in preheated oven, for about 5-8 minutes or until cheese melts and is beginning to brown.

SERVING
11. Serve the potatoes immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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