Potatoes Baked With Yoghurt And Cashel Blue

A quick and simple to prepare dish that will give you a tasty meal in minutes.

Ingredients


  • 4 large potatoes
  • large tub of plain yoghurt
  • 100 g pouring cream
  • 100 g cashel blue
  • salt and pepper

Method

  1. Begin by cooking the potatoes in their skins in boiling water; remove from the water well before they are fully cooked. Drain and refresh.
  2. When they are cold, make a hole in the upper part of each one removing a good third of the potato.
  3. Break this part up with a fork and mix it with the yoghurt, the cream and the cheese.
  4. When this is ready, spoon it into the hole that you have made and fill it.
  5. Place into a pre-heated oven (200°C) and leave for thirty minutes. Serve with blanched curly kale and bacon lardons.




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