Ingredients:
* 150-200grs of "French" Goats cheese
* 1/2 glass of cream
* 1/2 glass of milk
* 2 soup spoons of butter
* 1 bunch of dill
* about 1kg of potatoes (red)
* salt and pepper to taste
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Preparation:
Roast the potatoes it will take about 1 hours 200c, once done cut the potatoes in halves with a spoon scoop the potato interior from each half into a bowl, leaving virtually just the skin.
Mash the potato with a masher and throw in the goats cheese in bits and the butter also seasoning (salt and black pepper to taste), give it a stir the goats cheese should melt as the potato is hot and will start going very thick now throw in the rest, the dill, the milk and the cream (double is best) and stir it all very well.
Spoon the mixture back into each potato and on the top sprinkle a little more salt and freshly ground black pepper, put it back in the oven for 15 minutes more 200c and it is done.
See, when you put the potatoes in for the 15 minutes it is at this time that you can reheat and cook the crackling of the pork as previously mentioned, as this way both things are ready at the same time. DELICIOUS really is.
You will notice I also cooked some halves, corn-on-the-cob with a little melted butter on top they were great too.
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