Twice Baked Sour Cream and Chive Jacket Potatoes

Twice Baked Sour Cream and Chive Jacket Potatoes
Prep in Prep in:
10 mins
Cook in Cook in:
35 mins
Serves Serves:


Heat 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, Gas Mark 6 if the potatoes brown too quickly.

Remove the potatoes from the oven. Cool slightly, halve, scoop out most of the flesh and transfer to a large bowl. Add the cream, milk and 2tbsp 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.


4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward

1tsp olive oil

100ml sour cream

2tbsp semi-skimmed milk

3tbsp freshly chopped chives

Green salad, to serve