Mini jackets with soured cream and chives recipe

  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 300 calories / serving
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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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  • Ingredients

  • 1kg (2lb) potatoes (other varieties like baby and new potatoes will work)
  • 25g (1oz) butter
  • 150ml (1/4 pint) soured cream
  • 30g (1oz) chives
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  • Energy 1260kj 300kcal 15%
  • Fat 13g 19%
  • Saturates 8g 40%
  • Sugars 5g 6%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 41.9g Protein 5.6g Fibre 3.5g

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