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:


  1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
  2. 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.
  3. 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.
  4. 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.
  5. Return the potatoes to the oven and bake for a further 15 minutes until golden.
  6. Garnish with the remaining chives and serve immediately with the salad.


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