Recipe for Healtly Hair and Skin
Stuffed Potatoes with Cream Cheese
2 large potatoes, 225 g/8 oz/1/2 each 25 g/1 oz/2 tbsp butter, melted 100 g/4 oz/1/2 t cup cream cheese 60 ml/4 tbsp plain yoghurt
Salt and white pepper Snipped chives
Wash and scrub the potatoes and wipe dry. Halve lengthways. With the point of a knife, make criss-cross indentations over the cut surfaces to speed the baking. Brush the top with the butter and wrap in foil. Bake in a preheated oven at 200Â°C/400Â°F/gas mark 6 for 45-60 minutes. When baked, remove the foil and scoop out the hot pulp. Pass it through a sieve (strainer) if possible, otherwise mash it well. In a bowl, blend the hot mashed potato with the cream cheese, yoghurt and seasoning. Spoon the mixture back into the potato skins. Smooth it into a domed shape with a palette knife. Reheat for 5 minutes, then sprinkle the top with chives and serve.
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