Baked potatoes with yoghurt and sour cream

  • Preparation Time10 mins
  • Cooking Time60 mins
  • Serves4
  • DifficultyEasy
4 russet baking potatoes
120ml Greek yogurt
120ml sour cream
2 tbsp chopped fresh chives, plus extra for garnish
Salt and freshly ground black pepper
1) Preheat the oven to 180C/gas 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.

2) Meanwhile, combine the yoghurt, sour cream, chives, 1/2 tsp salt and 1/4 tsp pepper and place in a serving bowl. Garnish with extra chives and then chill.

3) 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.

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