|Energy (Kcal) 327|
|Saturated Fat 3.3g||17%|
|Total Sugars 3.8g||4%|
Heat oven to 220°C/200°C fan-assisted/Gas Mark 7. Prick the potatoes with a fork, place on a plate and microwave on high (900W) for 6 minutes. Turn the potatoes over and microwave for a further 4 minutes. Transfer the potatoes to a baking sheet and brush with the oil.
Season and place on the top shelf of the oven for 20-25 minutes until the skin is crisp and the flesh is soft. Reduce the temperature to 200°C/180°C fan-assisted/Gas Mark 6 if the potato browns too quickly.
Remove the potatoes from the oven. Halve and scoop out most of the flesh. Roughly mash the flesh in a bowl with the sour cream, milk and 2 tbsp chives. Season and spoon back into the potato skins.
Return to the oven and bake for a further 15 minutes until golden.
Scatter with the remaining chives to serve.
4 medium Fluffy potatoes (approx 350g), such as Maris Piper or King Edward
1 tsp olive oil
100ml sour cream
2 tbsp semi-skimmed milk
3 tbsp chives, finely chopped
Green salad, to serve
Simple ingredients, great flavours. Ideal as a brunch option or a dish for a family to share.
A great way to use up any leftover vegetables from Christmas dinner, but remember - this recipe is for life, not just for Christmas!
Low sat fat
Giving a Jamaican twist on a classic potato cake recipe helps gives this recipe a bit of a kick for spice lovers!
Rustle up this irresistible wedges dish peppered with spicy chilli powder and a delicious dip. Perfect for snacking on with pals or as a side dish to a main meal.
This campaign was originally produced in the framework of a programme co-financed by the European Union