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Categories:
baking potatoes sour cream whole-grain mustard coarse salt white pepper freshly chopped chives metal skewers
Viewed: 59 - Published at: 4 years agoIngredients
- 4 baking potatoes
- 1 1/4 cups sour cream
- 1/2 teaspoon whole-grain mustard
- 1 teaspoon coarse salt
- A good grinding white pepper
- 1/3 cup freshly chopped chives
- Special equipment: 4 metal skewers
Method
- Preheat oven to 400 degrees F.
- Skewer the baking potatoes with metal skewers, so they cook through faster and place them directly on the middle oven baking rack for 1 hour and 15 minutes.
- Meantime add the sour cream to a bowl with the whole-grain mustard, salt, white pepper and chopped chives, leaving a teaspoon back to sprinkle on top.
- Stir all the ingredients together and scatter over the remaining chives.
- If you are not eating it straight away store it covered in plastic wrap in the refrigerator.
- When the potatoes are ready with a crisp skin and soft inside, remove them from the oven, take them off the skewers and cut a cross in the top of each of them and slightly squeeze them so they open out and place them into bowl.
- Serve the potatoes with the chive sour cream on the side and have people help themselves.
