Stuffed baked potatoeswith cheese and chives
- 4 baking potatoes
- 150 g Emborg Cheddar
- 50 g Emborg Butter
- 50 ml Emborg Cream
- 1 tsp salt
- 100 ml finely chopped chives
- 65 g turkey bacon
Bake potatoes for about 1 hour in the oven.
Cut in half and scrape out the flesh. Mix with cheddar cut into cubes, butter, cream, salt and chives and fill the hollowed-out potato skins with this mixture.
Sprinkle with turkey bacon and roast in the oven for about 7 minutes at 225 °C.