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


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