Soured cream & chive jacket potatoes
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Soured cream & chive jacket potatoes

By Tom Kerridge

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

  • Prep:10 mins
    Cook:1 hrs 20 mins
  • Easy

Nutrition per serving

  • kcal 291
  • fat 11g
  • saturates 5g
  • carbs 40g
  • sugars 4g
  • fibre 5g
  • protein 6g
  • salt 0.1g

Ingredients

  • 8 medium baking potatoes
  • 2 tbsp olive oil
  • 300g soured cream
  • 2 shallots, finely chopped
  • small bunch of chives, chopped

Tip

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.

Method

  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.

  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.

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