Delicious velvety, little potatoes filled with butter, soured cream and fresh chives making it a quick fix canapé for a special dinner occasion.
Rinse baby potatoes in water (just enough to lightly moisten them), and scatter with a little sea salt.
Bake in a preheated oven at gas 7, 220°C, fan 200°C for 1 hour or until soft inside, with crispy skins.
Split each one open, season, add a little butter, followed by 1 heaped tsp of soured cream and some chopped chives. Serve hot.
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