2 large baked potatoes
Two 110 g (4 oz) cartons pineapple yogurt
175 g (6 oz) strong cheese, grated
1 tbsp parsley, chopped
3 oz (75 g) cheese, grated for garnish
Two 110 g (4 oz) cartons pineapple yogurt
175 g (6 oz) strong cheese, grated
1 tbsp parsley, chopped
3 oz (75 g) cheese, grated for garnish
method
1. Halve the potatoes and scoop out the flesh.
2. Mash the potato flesh and mix thoroughly with the pineapple yogurt, 175 g (6 oz) cheese and the parsley.
3. Pile this mixture back into the potato shells and top with the remaining grated cheese.
4. Bake in a hot oven until heated through and golden brown on top.
2. Mash the potato flesh and mix thoroughly with the pineapple yogurt, 175 g (6 oz) cheese and the parsley.
3. Pile this mixture back into the potato shells and top with the remaining grated cheese.
4. Bake in a hot oven until heated through and golden brown on top.
serving amount
serves 4
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