Soured cream & chive jacket potatoes
- Tom Kerridge
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Serves 8 (or 4-6 with leftovers)
Easy
Prep: 10 mins
Cook: 1 hr and 20 mins
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Try these baked potatoes for lunch, supper or as a side dish at a barbecue. You can turn any leftovers into a potato salad and even the skins can be baked again for a snack
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
8 medium baking potatoes
-
2 tbsp olive oil
-
300g soured cream
-
2 shallots
finely chopped
-
small bunch of chives
chopped
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Nutrition: Per serving
- kcal291
- fat11g
- saturates5g
- carbs40g
- sugars4g
- fibre5g
- protein6g
- salt0.1g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Prick the potatoes with a fork and toss in the oil and some sea salt. Bake directly on the oven rack for 1 hr 20 mins until soft.
-
step 2
Combine the soured cream, shallots, chives and some seasoning. Cut a cross in the top of each jacket and serve with the soured cream mixture.
RECIPE TIPS
THE NEXT DAY
Scoop out the middles of any leftover cold potatoes and roughly chop into chunks. Mix with any leftover soured cream mix to make a potato salad. You can also bake the skins again until crisp for a snack.
Recipe from Good Food magazine, June 2020
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