Twice Baked Sour Cream and Chive Jacket Potatoes

Per Serving

RI%

Energy (Kcal)

327

Fat

6.6g

Saturated Fat

3.3g

17%

Total Sugars

3.8g

Salt

0.1g

Prep in:

10 mins.

Cook in:

35 mins.

Serves:

4 Cost per Serving

Potato Type

Fluffy

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

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.

Find more recipes like this one Autumn, Best of Basics, Capanes, Jacket Potato, Lunch & Dinner, Meal Occasions, Party Favourites, Seasonal Recipes, Under 400 Calories, Vegetarian Inspiration
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