Mini jacket potatoes
- Sarah Cook
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Serves 4-5 as a nibble, 8 with other canapés
Easy
Prep: 10 mins
Cook: 1 hr
Plus cooling
A star rating of 4.9 out of 5.13 ratingsRate
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Bake up some new potatoes and top with soured cream and chives for a bite-sized, simple canapé
Gluten-free
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Creamy pesto with prosciutto dippers
A star rating of 4.5 out of 5.13 ratings
Ingredients
Nutrition
Units:
MetricUS
-
500g bag new potato
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1 tbsp olive oil
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sea salt
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75ml half-fat soured cream
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small bunch chives
snipped
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Nutrition: per serving (4)
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kcal133
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fat4.6g
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saturates0.5g
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carbs19.6g
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sugars2.4g
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fibre1.4g
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protein3.1g
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salt0.7g
low
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Method
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step 1
Heat oven to 190C/170C fan/gas 5. Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives. Serve straightway.
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A star rating of 4.9 out of 5.13 ratings
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