CHEESE AND HERB STUFFED POTATOES

CHEESE  AND  HERB  STUFFED  POTATOES: 

On the table in 25 min               

INGREDIENTS:

4  large (1.2kg) potatoes
2  tsp  olive oil
1/2  tsp  seasoned pepper
30  g butter
60  g packaged cream cheese, chopped
1  tbsp  milk
1  tbsp  chopped fresh parsley
1  tbsp olive oil, extra
1  clove garlic, crushed
2  bacon rashers, chopped
2  green onions, chopped
2  tbsp  finely grated parmesan cheese

METHOD:

• Prick potatoes all over with fork, rub with combined oil and pepper. Place potatoes around edge of large shallow microwave-safe dish; cook, uncovered, on HIGH (100%) about 15 minutes or until potatoes are just tender. Stand potatoes 5 minutes.
• Cut tops from potatoes, scoop out flesh, leaving 1.5 cm thick shells. Mash potato flesh with butter, cream cheese, milk and parsley in medium bowl.
• Meanwhile, combine extra oil, garlic and bacon in small microwave-safe bowl; cook, uncovered, on HIGH (100%) 3 minutes. Add onion and parmesan cheese; mix well.
• Combine half the bacon mixture with potato mixture in bowl, spoon into potato shells; sprinkle with remaining bacon mixture. Place filled potatoes in large shallow microwave-safe dish; cook, uncovered, on HIGH (100%) 3 minutes.