|Energy (Kcal) 327|
|Saturated Fat 3.3g||17%|
|Total Sugars 3.8g||4%|
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
A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.
Perfect for summer, this combines sweet and savoury into a tasty salad that will sit well on any BBQ table!
Potato salad is an all year round favourite and easy to rustle up in bulk making it an ideal dish for parties or Christmas family dinners. This simple Creamy New Potato Salad recipe ensures yumminess every time with the help of crème fraiche, mayonnaise and beautiful salad potatoes.
This campaign was originally produced in the framework of a programme co-financed by the European Union