Baked potato with soured cream

2 hours 10 minutes 

Serves 4

3 large potatoes 

150 ml / 5 fl oz soured cream 

30 ml / 2 tbs finely chopped chives 

2.5 ml / 1/2 tsp ground cumin 

i large egg, lightly beaten 

25 g / 1 oz butter 

salt and freshly ground black pepper 

pinch of paprika 

2 slices of bacon 

Baked potato soured cream Preparation 

1- Heat the oven to 220 C / 425 F / gas 7.

2- Scrub the potatoes with a stiff brush until absolutely clean, Pat dry and prick all over with a fork. Bake in the oven for 1-1 1/4 hours, or until cooked through.

3- In a bowl blend the soured cream, finely chopped chives, ground cumin and beaten egg. 

4- Remove the potatoes from the oven and reduce the temperature to 190 C/ 375 F/ gas 5.

5- Cut the potatoes in half and scoop out the centers with a sharp spoon, taking care not to break the skins and leaving a shell about 5 mm / 1/4 in thick. Sieve or mash the potato in a large bowl. Beat in the butter and the soured cream mixture.Season with salt and freshly ground black pepper to taste.   

6- Arrange 4 of the best potato shells on a metal tray. Spoon the potato mixture into these shells, mounding them slightly, and sprinkle with paprika. 

7- Cut the bacon slices in half and roll each one up. Place 1 roll on each potato-filled shell and bake in the oven for 20-25 minutes, or until golden brown. 

• Baked potato with soured cream is ready to eat in dinner. 

photo credit goes to = www.cravingphoenix.com

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