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Mini Jacket Potatoes with Soured Cream and Caviar
- Serves
4
- Difficulty
Easy
By Paul Gayler
Published 2010
A simple yet extravagant pre-drinks appetiser. It’s also good served with grilled fish.
Ingredients
24 2 tablespoons 100 ml
Method
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.
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