Twice Baked Sour Cream and Chive Jacket Potatoes

Prep in:
10 mins
Cook in:
35 mins
Serves:
4
Per Serving %RI
KCAL 327
Fat 6.6g 9%
Sat Fat 3.3g 17%
Sugar 3.8g 4%
Salt 01.g 2%

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.

Ingredients

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

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

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