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Baked Potatoes With Soured Cream

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8 medium baking potatoes
teaspoon curry powder
1 tablespoon vegetable oil
30 g (1 oz) butter
300 ml ( pint) soured cream
2 tablespoons wholegrain mustard
Salt and pepper


Serves: 8


1 Preheat oven to 200°C (400°F/ Gas 6). Scrub potatoes and prick all over with a fork. Mix together the curry powder and oil and brush over the potatoes.

2 Bake potatoes in the oven for 1-1¼ hours, until they feel soft when squeezed.

3 Cut each potato in half and lightly fluff up the flesh with a fork. Dot the potato halves with butter.

4 Mix together the soured cream, mustard, salt and pepper. Spoon over the potatoes and serve immediately.

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