|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
Four green lights on the traffic light system, a tasty and healthy alternative to your Saturday night takeaway - just whack it all on one tray and pop it in the oven. Easy!
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
Greek potato and chicken parcels with pomegranate, spinach and sumac
Get your Greek on with these yummy Potato and Chicken filo Parcels. Generously filled with spinach and spiced with sumac, this dish is set to be a party sensation!
Sprinkle with natural yogurt and pomegranate seeds for that extra-special finish.
This campaign was originally produced in the framework of a programme co-financed by the European Union