• 8 baked potatoes
  • 1 bunch of chives
  • 500g Greek yoghurt
  • 1 tbsp sugar
  • Juice and zest of 1 lemon
  • Salt & pepper
  • 400g beetroot
  • 4 tbsp Kerrgold Original Irish Butter
  • 1 block Kerrygold Vintage Cheddar, grated
  • 1 bed cress


1. Prick the potatoes two to three times with a fork, place them on a baking tray and bake in a preheated oven at 200°C top/bottom heat for 1 hour.

2. Meanwhile, wash the chives, shake them dry and cut them into fine rolls. In a bowl, stir together the Greek yoghurt, chives (reserve some for garnish), sugar, lemon juice and zest until smooth. Season with salt and pepper. Cover and chill.

3. Drain and dice the beetroot. Take the potatoes out of the oven, allow them to cool and cut with a knife and open. Brush the cut surfaces with butter and cover each with grated cheese. Fill the potatoes with chives, and Greek yoghurt and spread the beetroot and remaining chives and cress on top of the potato.

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