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Ingredients

  • 8 new potatoes
  • 1 tsp olive oil
  • 3 tbsp sour cream or creme fraiche
  • 1 tsp chopped chives or 1 small spring onion finely chopped
  • 30 g grated cheese
  • salt & pepper to season

Method

  1. Preheat the oven to 200°C/400°F
  2. Put the potatoes into a medium bowl, drizzle over the oil and season with a little salt and pepper. Toss to coat the potatoes with the oil, then, transfer to a baking sheet. Bake for 30-35 minutes, until the potatoes are cooked through.
  3. Remove the potatoes from the oven and leave to cool slightly, then cut in half and carefully scoop out some of the centre with a teaspoon. Put the scooped potato into a small bowl and add the sour cream and chives. Mash together thoroughly and season to taste with salt and pepper.
  4. Spoon the filling into the potato skins and sprinkle over the cheese (if using). Return to the baking sheet and bake for a further 5-10 minutes, until heated through.
  5. The filled potatoes can be refrigerated overnight then reheated in a 200c/400F/Gas 6 oven for a15-20 minutes.
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