Do you ever get strong food cravings? Like the kind of cravings that make your mouth water just thinking about it. Yeah, I do.
A few weeks ago I had one of those cravings. I had an extremely strong craving for potatoes. And not just any old potatoes, I didn’t want mash or anything. What I wanted was a big, steaming hot baked potato topped with something delicious!
Nothing else would do and I was determined to eat one before the day was out. So I headed into the kitchen, put my cooks hat on (not really, I don’t have a cooks hat!) And thus, this recipe was born.
At the time I didn’t have any of my usual baked potato toppings, like beef mince or coleslaw…our cupboards and fridge were pretty bare. But we did have sour cream and my herb garden was bountiful, and is there a better combination than sour cream and chives?
Baked potatoes are one of those meals that just scream ‘comfort food’ for me. It’s one of those things that you just yearn for, whether it’s winter or summer. And the best thing is, you can basically cook them anytime you like, even when camping!
Sour Cream & Chives Twice Baked Potatoes
For the Spuds
1 tbsp Butter
1/2 tsp Onion Powder
Salt & Pepper, to taste
1/4 cup Parmesan Cheese, grated
1 tbsp Fresh Chives, finely chopped
1. Preheat oven to 200°C. Thoroughly wash potatoes and pierce with a fork in several places. Bake potatoes for 45-50 minutes, turning halfway.
2. Carefully remove potatoes from oven and cut in half. Remove inside of potatoes, leaving a 1cm edge, and scoop into a bowl.
3. Add butter, onion powder and season to taste with salt and pepper. Roughly mash with a fork until incorporated.
4. Spoon mixture back into potatoes, top each one with Parmesan cheese and return to the oven for 5-10 minutes or until cheese has melted.
5. Remove from oven and top each one with sour cream and chives. Serve immediately.
Notes: Inserting a metal skewer into the potatoes helps them to cook more evenly.
Like what you see? Then be sure to pin this recipe for later!