Mini jacket potatoes
By Sarah Cook
Bake up some new potatoes and top with soured cream and chives for a bite-sized, simple canapé
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Prep:10 mins
Cook:1 hrs
Plus cooling - Easy
Nutrition per serving
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kcal 133
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fat 4.6g
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saturates 0.5g
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carbs 19.6g
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sugars 2.4g
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fibre 1.4g
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protein 3.1g
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salt 0.7g
Ingredients
- 500g bag new potatoes
- 1 tbsp olive oil
- sea salt
- 75ml half-fat soured cream
- small bunch chives, snipped
Method
Heat oven to 190C/170C fan/gas 5. Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives. Serve straightway.
