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1kg white small potatoes
1 cup Anchor cream cheese
½ cup spring onion or chives (chopped)
Salt and pepper
1.Preheat the oven to 200C.
2.Scrub the potatoes with a brush, then pierce them all over with a fork so steam can escape during cooking. Bake on a sheet pan for 1 hour, until a butter knife can easily be inserted into the potato.
3.When the potatoes are cool enough to handle, cut each one in half. Scoop out the flesh with a spoon (make sure not to scoop out too much, or the skin won’t be able to retain its shape), and place into a bowl.
4.Put the potato skins back in the oven to keep them warm. Mash up the scooped potato with a big fork or a potato masher, and stir in the Anchor cream cheese and spring onion. Taste, and add desired amount of salt and pepper. Scoop this mixture into the potato skins.
5. Thinly slice cucumber into vertical lines and with chopstick make a shape of mast.
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