Baked Potato
with Sour Cream

75 minutes
  • 6 medium blue potatoes, pricked all over with a fork
  • 1/2 tbsp olive oil
  • 1/2 tbsp salt
  • 1 tsp curry spice blend
  • 3/4 cup light sour cream
  • 50gm chopped sundried tomato
  • 1/4 cup chopped spring onions
  1. Pre heat oven to 220C.
  2. Rub olive oil all over the potatoes and sprinkle with salt.
  3. Place potatoes directly onto hot oven rack, no tray required, and bake for 1 hour or until the potato skins are nice and crispy.
  4. Meanwhile lightly toast curry spice until fragrant. Fold through light sour cream, sundried tomato and spring onions. Set aside.
  5. To test if potatoes are cooked, pierce the centre with a skewer. If it comes out cleanly, the potatoes are done.
  6. To pop open the top of the potato, slice a shallow cross in the centre, hold the potato in a clean tea towel and squeeze the base firmly with your fingertips till the top opens.
  7. Fill the potato with curried sour cream. Enjoy!
Much of the potatoes nutrients lie just under the skin so keep the skin on when you can.

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