Cream cheese

Name: Cream cheese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 large potatoes; 2 TABLESPOONS coarse salt; 1 Pot of basil; 1/2 bunch Thyme; 1 Rosemary stalk; 1 red pepper; 10 black olives; 2 Garlic cloves; 300 g Cream cheese with herbs from Provence; 200 g Double cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated peel of 1/2 lemon; 1 TABLESPOON Lemon juice; 7-10 Tbsp Grease

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

6 large potatoes
2 TABLESPOONS coarse salt
1 Pot of basil
1/2 bunch Thyme
1 Rosemary stalk
1 red pepper
10 black olives
2 Garlic cloves
300 g Cream cheese with herbs from Provence
200 g Double cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated peel of 1/2 lemon
1 TABLESPOON Lemon juice
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cut them in half lengthwise. Grease the tray and sprinkle with coarse salt. Place the potatoes with the cut surface on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. In the meantime wash and chop the herbs. Clean, wash and finely dice the peppers. Cut and chop olives from the stone.
2
Peel garlic, press through a garlic press. Mix cream cheese and garlic. Season with salt and pepper. Divide the cheese quantity in thirds. Mix one part with herbs, one with paprika and the last with olives and lemon peel and juice. Spread the spreads on 4 potato halves each