Will you believe if I say we made these potatoes two days in a row? Crisp baked potatoes topped with a cream cheese is so delicious and quite addictive. We absolutely loved it.
With a yummy cream cheese, and mushroom topping, these rich potatoes tucked into their own skins are sure winners. This recipe is so easy to make and require only a few ingredients.
Ingredients
9-10 small potatoes
150g mushroom
150g cream cheese
2-3 tbsp unsalted butter
1 tsp oregano
Salt to taste
Spring onion and coriander for garnishing
Directions
1. Wash and scrub the potatoes and boil in a water for about 15-20 minutes or until tender; drain well.
2. Place shredded garlic and butter on the baking dish. Then, place all the cooked potatoes. Using a spoon, carefully smash the potatoes until the tops are slightly flatten but still in one piece. Top with olive oil, salt and oregano.
3. Place into oven and bake at 200C for 20-25 minutes, or until golden brown and crisp.
4. Meanwhile, slice the mushroom and cook in unsalted butter. Then, mix with cream cheese and dill in a bowl. Set aside.
5. Remove the potatoes from the oven. Top each potato with cream cheese mixture. Garnish with spring onion and coriander and serve immediately.
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