Spiney and Cheese

• 160 g crème frâiche
• juice and zest of 1 lemon
• a smal

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