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Mini jacket potatoes

Bake up some new potatoes and top with soured cream and chives for a bite-sized, simple canapé

  • Prep: 10 mins
    Cook: 1 hrs
    Plus cooling
  • Serves 4-5 as a nibble, 8 with other canapés
  • Easy
  • Serves 4-5 as a nibble, 8 with other canapés
  • Easy
  • Calories 133
  • Carbohydrates 19.6
  • Saturated Fat 0.5
  • Sugar 2.4
  • Protein 3.1
  • Fat 4.6
  • Fibre 1.4
  • Salt 0.7

Nutrition per serving

  • Calories 133
  • Carbohydrates 19.6
  • Saturated Fat 0.5
  • Sugar 2.4
  • Protein 3.1
  • Fat 4.6
  • Fibre 1.4
  • Salt 0.7

Ingredients

  • 500g bag new potatoes
  • 1 tbsp olive oil
  • sea salt
  • 75ml half-fat soured cream
  • small bunch chives, snipped

Method

  1. Heat oven to 190C/170C fan/gas 5. Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives. Serve straightway.

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