Baked Potato with Cream Cheese and Chive
Who can resist a fluffy baked potato filled with lashings of cream cheese and a sprinkle of chives?
This might seem like a simple recipe, but when the primary ingredients have been picked straight from your own garden, this is sheer delight to eat.....comfort food at it's best.
Serves 1 greedy person!
- One large baking potato (how to grow potatoes)
- A tub of cream cheese
- A few snips of fresh chives (how to grow chives)
- Olive oil
- Sea salt
Pre-heat your oven to 200C/400F (Gas Mark 6)
Wash your potato and dry thoroughly.
Prick the potato several times with a fork to stop it from exploding while cooking!
Pour some olive oil into a bowl and rub all over the potato.
Scatter with sea salt and put into the oven for about 1hr 30mins until it's crisp on the outside, but fluffy in the middle. Stick a knife into the potato if you're unsure, the knife should slide in and out easily if it's cooked.
Remove the potato from the oven and cut the potato in half (take care not to burn your fingers!)
Fluff up the inside of the potato with a fork.
Spoon on the cream cheese and add a generous helping out freshly cut chives.
Season with fresh pepper and a little more sea salt if you wish.