|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
Quick Pork and Potato dumplings with Korean kimchi
Amaze your guests with these deliciously quick and easy Pork and Potato dumplings. Seasoned with traditional Korean flavours, this recipe is the perfect showstopper for all occasions.
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
Try making these fish cakes - the gooey, cheesy middle makes them to die for!