Baked Potatoes Topped with Fresh Herb Sour Cream

Here’s a delicious recipe using potatoes from Thomas Foods International Fresh Produce.

Baked Potatoes Topped with Fresh Herb Sour Cream

4 serves

INGREDIENTS:

500g Nectar potatoes
6 large Thomas Farms Seasonal Red Potatoes Olive oil
Sea salt flakes
200 ml sour cream
2 tbsp fresh dill, chopped
2 tbsp fresh chives, chopped 2 tbsp fresh parsley
Salt and pepper to taste
1 cup sprouted mung beans Grated Parmesan cheese

DIRECTIONS:

Preheat the oven to 150°C. Pierce the potato skin several times with a fork.

Rub the potato skin with olive oil, then with salt. Place the prepared potatoes on a baking tray and bake in the preheated oven for approximately 90 minutes, or till the centre is soft and the skin golden brown. Actual time will vary based on the size of the potato.

While the potatoes are cooking prepare the herb sour cream by mixing the cream with dill, chives and parsley. Season to taste.

To serve, cut a cross in the top of the potato and push to open. Serve with a generous dollop of herb sour cream, a sprinkle of sprout mung beans, and grated Parmesan cheese.

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