Recipe courtesy of Nigella Lawson
Episode: Quick Quick Slow
Baked Potatoes with Chive Sour Cream
Total:
1 hr 20 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 20 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Broccoli Cheese Baked Potatoes

Recipe courtesy of Ree Drummond

Twice-Baked Potatoes

Recipe courtesy of Ree Drummond

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Baked Potatoes

Recipe courtesy of Ina Garten

Twice-Baked Potatoes

Recipe courtesy of Trisha Yearwood

The Baked Potato

Recipe courtesy of Alton Brown

Baked French Toast with Blueberries

Recipe courtesy of Giada De Laurentiis

Baked Ham with Brown Sugar Honey Glaze

Recipe courtesy of Trisha Yearwood

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking