Twice Baked Sour Cream and Chive Jacket Potatoes
- Prep in:
- 10 mins
- Cook in:
- 35 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 327 | |
| Fat 6.6g | 9% |
| Saturated Fat 3.3g | 17% |
| Total Sugars 3.8g | 4% |
| Salt 0.1g | 2% |
Method
- Preheat the oven to 220°C, 200°C Fan, 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 on HIGH for a further 4 minutes. Transfer the potatoes to a baking sheet and brush with the oil.
- Season and place in the oven on the top shelf for 20-25 minutes, until the skin is crisp and the flesh is soft. Reduce the temperature to 200°C, 180°C Fan, Gas Mark 6 if the potatoes brown too quickly.
- Remove the potatoes from the oven. Cool slightly, cut in half, scoop out most of the flesh and transfer to a large bowl. Add the cream, milk and 2 tablespoons of chives. Mash gently, season and spoon back into the potato skins.
- Return the potatoes to the oven and bake for a further 15 minutes until golden.
- Garnish with the remaining chives and serve immediately with the salad.
Ingredients
4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward
1 teaspoon olive oil
100ml sour cream
2 tablespoons milk
3 tablespoons freshly chopped chives
Green salad, to serve
