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Baked Potatoes with Sour Cream, Chives and Bacon

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

To guarantee a crisp-skinned and fluffy-textured baked potato, a floury rather than starchy variety of potato is the best choice. Should you prefer the skins to be softer, wrap the potatoes in foil.

Ingredients

  • 4 baking potatoes
  • coarse sea salt and pepper
  • 100 g (4 oz

Method

  • Preheat the oven to 220°C/425°F/gas 7. Prick the potatoes to release the steam created during baking. Scatter sea salt on a baking tray to prevent the skins from burning, place the potatoes on the sea salt and

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