Twice-Baked Sour Cream and Chive Potatoes
Serves: 4
Freezes Well Gluten Free Quick Make
Know your nutrients
Calories
234 -Fat
6.2g -Saturates
3.2g -Sugars
3.4g -Salt
0.07g -Protein
5.9g -Carbs
39.3g -Fibre
5.3g -Powered by Nutracheck
This deliciously hearty dish is completely do-able and uses fresh ingredients
Ingredients:
4 medium potatoes, such as Maris Piper or King Edward1 tsp olive oil
100ml sour cream
2 tbsp
semi-skimmed milk
3 tbsp chives, finely chopped
green salad
method:
- Heat oven to 220C/425F/Gas 7. Prick the potatoes with a fork, place on a plate and microwave on high for five minutes. Turn the potatoes over and microwave for a further four minutes. Transfer the potatoes to a baking sheet and brush with the oil. Season and place on the top shelf of the oven for 20-25 minutes until the skin is crisp and the flesh is soft. Reduce the temperature if the potato browns too quickly.
- Remove the potatoes from the oven. Halve and scoop out most of the flesh. Roughly mash the flesh in a bowl with the sour cream, milk and two tablespoons of chives. Season and spoon back into the skins.
- Return to the oven and bake for a further 15 minutes until golden. Scatter with the remaining chives to serve.
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