|30 g||sundried tomatoes (jarred in oil)|
|50 g||cheddar cheese (grated)|
|1 tbsp||crème fraîche|
This tangy yogurt drink goes well with the hearty baked potato.
Preheat oven to 200°C/400°F. Halve olives, drain sundried tomatoes, and slice green onions, then set aside. Pierce skin of potatoes several times with a fork and place on a baking sheet. Bake for approx. 40 min., or until soft.
Remove potatoes from oven and make a slit in the top of each. Top each potato with butter, mash with a fork, top with cheddar cheese, and mash again.