|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
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
St. Patrick’s Day Potato, Bacon & Cabbage Gratin
Celebrate St Patrick’s day with family and friends in true style. Cook up a storm with this modern twist on traditional ingredients.
Simple, tasty and rustic - just bang it all in one pan and serve with crusty bread. Easy!
Lamb and orange isn't necessarily the first combination that 'springs' to mind, but trust us - this one works!
This campaign was originally produced in the framework of a programme co-financed by the European Union