Advertisement
Spiney and Cheese
- Serves
4
- Difficulty
Easy
By Kirsty Scobie and Fenella Renwick
Published 2020
Ingredients
160 g - juice and zest of
1 a smal
Method
Mix your crème frâiche, lemon juice and zest, parsley and chives in a bowl and leave in the fridge. Once your baked potatoes are ready, put a frying pan on. Melt your butter with the garlic, then add your spineys, season well, and fry off for a minute at most. Stir in the grated cheese until it starts to melt and pile into your baked potatoes. Top with a dollop of the crème frâiche mixture and
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe