小菜
由 CookWhatHK0 次收藏
雙重芝士焗薯將馬鈴薯焗至外脆，切開後填入拌了咖喱、青瓜、蕃茄及薄荷的忌廉芝士醬，芝士隨熱融化。
將蔥、薄荷葉切碎，青瓜切成小粒、蕃茄切片。
Finely chop the spring onion and mint leaves; dice the cucumber and slice the tomato.
預熱烤箱至200°C／400°F。
Preheat the oven to 200°C / 400°F.
洗淨馬鈴薯，抹乾後用叉子戳幾次；倒一些橄欖油在手上，均勻擦在馬鈴薯上，然後灑點海鹽，海鹽會黏在油上。
Wash the potatoes, pat dry and prick a few times with a fork. Drizzle a little olive oil onto your hands and rub it evenly over the potatoes, then sprinkle with sea salt — the salt will stick to the oil.
把準備好的馬鈴薯直接放在烤箱的架上，視乎馬鈴薯的大小，烤1小時20分鐘至1個半小時，直到馬鈴薯外面呈金咖啡色，外皮變脆。
Place the prepared potatoes directly on the oven rack. Depending on size, bake for 1 hour 20 minutes to 1 hour 30 minutes, until the outside is golden brown and the skin crisp.
把忌廉芝士、咖喱醬、蔥、青瓜、蕃茄、新鮮薄荷葉、檸檬汁、海鹽、黑胡椒充分攪勻，若不夠味道，可適量再加鹽和黑胡椒。
Mix the cream cheese, curry paste, spring onion, cucumber, tomato, fresh mint, lemon juice, sea salt and black pepper thoroughly. Adjust with more salt and pepper if needed.
把烤好的馬鈴薯切一個口，稍微分開兩半，把芝士醬放在上面，芝士會自然融解在熱的馬鈴薯裡。
Cut a slit in each baked potato, gently open it up, and spoon the cheese mixture on top — it will melt naturally into the hot potato.
