Directions
- Preheat oven to 200°C.
- Brush each potato with oil and place them on a baking sheet. Bake for 55 minutes, or until tender.
- Cut each potato in half lengthwise, scoop out the flesh and place it in a bowl.
- Sprinkle some salt and black pepper to the potato boats and set aside.
- To the bowl with the potato flesh, add salt, black pepper, half of the Landjeager bits, half of the cream cheese and chives. Mix all the ingredients together, then fill the potato shells with it.
- Pop them back into the oven for 5 min and once out, add the leftover cream cheese and top with Landjeager bits and serve.
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Ingredients
- 80g HARTLIEF Landjeager cut into bits
- 4 Large potatoes
- 230g Cream cheese
- Chives
- Salt and Pepper to Taste
