Baked Potatoes with Chive Sour Cream
- 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
Preheat oven to 400 degrees F.
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.
Recipe courtesy Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)
Recipe courtesy of Michael Chiarello