|Sat Fat 3.3g||17%|
Heat oven to 220°C/200°C fan-assisted/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 for a further 4 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 to 200°C/180°C fan-assisted/Gas Mark 6 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 2 tbsp chives. Season and spoon back into the potato skins.
Return to the oven and bake for a further 15 minutes until golden.
Scatter with the remaining chives to serve.
4 medium Rooster potatoes (approx 350g)
1 tsp olive oil
100ml sour cream
2 tbsp semi-skimmed milk
3 tbsp chives, finely chopped
Green salad, to serve
Four green lights on the traffic light system - a tasty and healthy alternative to your Saturday night take away. Just pop it all on one tray and stick it in the oven, easy!
Spice up your potatoes with this Lebanese spiced potato recipe, it makes a great side dish to add to any meal especially Lebanese or Indian!