Oven‑Baked Potatoes Filled with Herb Cream Cheese
Oven‑baked potatoes filled with herb cream cheese is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 large, waxy potatoes
- oil (for brushing)
- 300 g cream cheese
- 150 g plain yogurt
- sour cream (optional)
- a pinch of sugar
- Salt
- ground pepper
- 1 onion
- 0.5 garlic clove
- 6 tbsp freshly chopped herbs (e.g., chives, parsley, dill, tarragon)
Instructions
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1.
Preheat the oven to 200°C (392°F) with upper and lower heat.
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2.
Cut eight suitable squares of aluminum foil. They should fold loosely over the potatoes. Brush the foil—glossy side inward—with oil. Place the potatoes in the center, fold the foil ends loosely together, smooth them out. Bake the potatoes on a wire rack for about 45 minutes. Test with a skewer or needle after cooking to check if the interior is soft. Before serving, open the foil and make shallow cuts on top of each potato. Press both ends slightly together so they open.
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3.
For the herb cream cheese, blend the cream cheese with yogurt until smooth, seasoning with sugar, salt, and pepper. If the mixture is too thick, stir in some sour cream. Peel the onion and garlic clove, finely dice them, and fold into the mixture. Add the chopped herbs, then spread the cream cheese filling over the potatoes.
