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Baked potatoes with yoghurt and sour cream
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Baked potatoes with yoghurt and sour cream
Ingredients
- 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
Method
How to make Baked potatoes with yoghurt and sour cream
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.
