Cherry Tomatoes Stuffed With Cream Cheese

Ingredients:

  • 20 cherry tomatoes
  • 1 pound cream cheese
  • 1 tablespoon fresh dill, finely chopped
  • 2 tablespoons green onions, finely chopped
  • 20 fresh parsley leaves
  • 20 halves black olives
  • 1/2 teaspoon salt
  • pepper to taste (optional)

Preparation:

Cut a small lid from the top of each cherry tomato. Scoop the tomatoes carefully. You can use a tea spoon for that.

In a bowl, mix together the cream cheese, dill, green onion, salt and pepper. Put the mixture into a decorating bag. If you don’t have a decorating bag, just use any clean plastic bag and cut one of the corners to allow the mixture to come out. Fill the cherry tomatoes one by one. Decorate them with a parsley leaf and with half black olive each. You can use other foods for decorating: red bell pepper, capers, pickled beetroot or even chopped ham or bacon.

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Twice Baked Potatoes

Twice baked potatoes are nothing else than stuffed jacket potatoes returned to the oven after the inside has been mixed with various fillings such as cheese, egg or bacon. Not only are these potatoes delicious, they are also festive, therefore they can make a hit at Christmas or Thanksgiving dinner, or at any other celebration.

Ingredients for 6 servings:

  • 3 large baking potatoes (choose healthy ones, with nice skin)
  • 1 cup sour cream
  • 6 bacon slices
  • 3 green onions, chopped
  • 3 tablespoons butter
  • 1 cup Cheddar cheese, shredded
  • salt and pepper

Preparation:
Preheat the oven to 350F. Clean and dry the potatoes, then bake them for about one hour.

Fry the bacon slices in a skillet for about 2-3 minutes on each side. When they are nicely browned, remove from the pan and drain them on paper towels. Crumble them and set them aside. It’s nicer to first brown, then crumble the bacon, because if you do otherwise, it will retain too much oil.

When the potatoes are baked, remove them from the oven and let them cool for about 10 minutes, then cut them in halves lengthwise. Scoop the interior carefully in a large bowl, leaving the skin intact. Don’t throw away the skins, we are going to need them later on.

Add sour cream, salt, pepper, butter, half the green onions amount and half the cheese to the bowl with potato flesh. Mix well until the composition gets creamy and uniform. You can use a hand mixer, it’s much faster than the manual way.

Spoon the creamy mixture back into the potato shells. Top with the remaining sour cream, onions and bacon. Return the tray to the oven and bake for 15 minutes. Serve hot.

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