Baked Potatoes with Chive Sour Cream – a delicious recipe with baking potatoes, sour cream, whole-grain mustard, coarse salt, white pepper, freshly chopped chives. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400 degrees F.
2
Skewer the baking potatoes with metal skewers, so they cook through faster and place them directly on the middle oven baking rack for 1 hour and 15 minutes.
3
Meantime add the sour cream to a bowl with the whole-grain mustard, salt, white pepper and chopped chives, leaving a teaspoon back to sprinkle on top.
4
Stir all the ingredients together and scatter over the remaining chives.
5
If you are not eating it straight away store it covered in plastic wrap in the refrigerator.
6
When the potatoes are ready with a crisp skin and soft inside, remove them from the oven, take them off the skewers and cut a cross in the top of each of them and slightly squeeze them so they open out and place them into bowl.
7
Serve the potatoes with the chive sour cream on the side and have people help themselves.
222
kcal
Calories
14
g
Fat
21
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 baking potatoes, 1 1/4 cups sour cream, 1/2 teaspoon whole-grain mustard, 1 teaspoon coarse salt, and more.
Yes, Baked Potatoes with Chive Sour Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
