- 1 punnet Microgreens
- 2 Potatoeslarge, washed, brushed
- 100 g Cream Cheesesoft, divided
- 70-100 g Sun-dried tomatoes
- pinch Salt
- pinch Black pepperfreshly ground
Baked Potatoes with Cream Cheese
Baked Potatoes with Cream Cheese is one of my all time favorite side dishes to accompany a grilled steak or a burger. My killer ingredient in these baked potatoes is the humble sun-dried tomato. These salty dried tomatoes are usually preserved in olive oil with added herbs such as rosemary, basil, dried paprika, and garlic. They bring an added richness to any dish.
Start by baking the potatoes for about 1½ hours until the inside is soft. Peel back the skin on top of the potato and scoop out half of the filling. Combine the filling with some cream cheese and season with salt and freshly ground black pepper. Return the filling to the potato. Add more cream cheese and some sun-dried tomatoes on top. Garnish with microgreens and enjoy.
To make my version of Baked Potatoes with Cream Cheese, you will need the following ingredients:
Steps to make Baked Potatoes with Cream Cheese
Preheat the oven
Heat your oven to 355 °F.
Bake the potatoes
Fold back potato skin
Scoop out half of the potato flesh
Make the filling
Add filling to skins
Top with cheese and sundried tomatoes