Mini Jacket Potatoes with Soured Cream and Caviar

• 24 small new potatoes
• 2 tablespoons chopped chives
• 100 ml (

Bake the potatoes until tender - they will take 20-30 minutes, depending on size. Then, with a small knife, make a cross in the top of each potato and use your thumbs and forefingers to squeeze it gently open. Mix together the chives and soured cream and spoon a dollop onto each potato. Top with the caviar and serve immediately.