Twice baked potatoes are wonderful, tasty – easy to make – good to eat. You can use any good quality soured cream or crème fraîche; snip the chives just before serving. Whilst I generally make these during the months when main crop potatoes are in season, you can use the larger new season potatoes which are just as good.
6 large baking potatoes
4 tbsp soured cream or crème fraîche
3 tbsp single cream
1/4 cup unsalted butter, at room temperature
2 tbsp snipped chives
- Preheat oven to 200ºF, 390ºC.
- Scrub the potatoes and remove any eyes, prick with a fork, bake in the preheated oven for an hour, or until tender.
- Reduce oven temperature to 180ºC, 355ºF, gas mark 4.
- Remove a thin slice from the top of each potatoes and scoop out most of the flesh and place into a large bowl, leaving skins intact.
- Mash the potatoes, add the soured cream, single cream and butter, whisk until light and fluffy, season with salt and pepper.
- Divide between the potato skins and bake until lightly browned, about 15 minutes, check after 10 minutes.
- Garnish with the chives.