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  • 8servings
  • 80minutes
  • 254calories

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Nutrition Info . . .

NutrientsLipids
MineralsCalcium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tsp vegetable oil

  2. 8 large baking potatoes

  3. 300ml pot soured cream

Instructions Jump to Ingredients ↑

  1. Heat oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the flesh soft. Remove from the oven. Make a cross in the centre of each potato, dollop over the soured cream and serve.

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