Sour Cream Baked Potatoes
Potatoes are arguably the most diverse vegetable in the pantry!
Lately, we’ve been enjoying a classic baked potato topped with sour cream & herbs!
SUPA TIP:
The reason we roll potatoes in foil is because the foil traps the heat so close to the potato that it ensures more even cooking & often a crispy (delicious) skin!
Serves: This recipe is multipliable as you need it to be.
Prep Time: 5 minutes
Cooking Time: 60 minutes
You will need:
- Supa Mama® kitchen foil
- Large potatoes
- Olive oil
- Salt
- Pepper
Toppings:
- Sour cream
- Salt
- Pepper
- Spring onion
- Fresh herbs
Preparation:
- Run your potatoes under warm water and use a scrubby brush the skin clean. Then, pat dry with a tea towel.
- Drizzle your potatoes with olive oil and gently massage the oil into the potato skin to make sure that every bit of the skin is covered. Then generously season your potatoes with salt and pepper. Don’t be shy on this part…you can thank me later!
- Layout a sheet of Supa Mama® kitchen foil, place your potato in the middle and fold in each corner, wrapping it up tightly with no gaps. There is no ‘right’ or ‘wrong’ way to fold up your foil.
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