Baked Potato with Cheese and Tomato Filling

Ingredients

• 4 large waxy potatoes
• 2 tbsp mixed chopped herbs (tarragon, sage, parsley…)
• 100 g pickled sun‑dried tomatoes in oil
• Salt
• pepper freshly ground
• 200 g Cream cheese
• 150 g Gorgonzola
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Preheat the oven to 180°C fan‑forced.

2. 2.

   Wash the potatoes thoroughly, pat dry, wrap tightly in foil, pierce several times with a fork and bake for about 50 minutes.

3. 3.

   Drain the tomatoes, roughly chop them, mix with the herbs and season with salt and pepper.

4. 4.

   Combine the cream cheese, Gorgonzola and Parmesan, whisk until smooth.

5. 5.

   Fold the tomato‑herb mixture into the cheese blend without stirring it together.

6. 6.

   Remove the potatoes from foil, slit them open, gently pull apart and fill with the cheese mixture.

7. 7.

   Place back on a greased baking sheet and bake for another 5 minutes until the cheese melts.

8. 8.

   Serve hot! A fresh salad pairs wonderfully.