Baked Potatoes with Yoghurt and Sour Cream
Tired of boring old mash potatoes? Why not bake them instead, then stuff them with Ina Garten's yoghurty sour-cream. Sprinkle over some chives to finish and bon appetit!
Ingredients
Method
- Preheat the oven to 180°C/gas mark 4. Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
- Meanwhile, combine the yogurt, sour cream, chives, 1/2 tsp salt, and 1/4 tsp pepper and place in a serving bowl. Garnish with extra chives. Chill.
- When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.
Rate this recipe
Overall Rating:
4.30
(17)
