Mini baked potatoes
Potatoes are an English staple, but we usually like them fried and salty, which is not good for our hearts. Try these mini baked potatoes instead: they're much lower in fat than a bowl of chips or crisps, but just as tasty.
Potatoes are a good source of fibre (especially when the skin is left on), as well as vitamin C and some B vitamins.
Ingredients (Serves )
- 20 small red-skinned potatoes
- Olive oil
- 3 tbsp half-fat creme fraiche
- 25g chives, finely snipped
- Juice of 1 lemon
- Freshly ground pepper
Preheat the oven to 190°C or Gas Mark 5.
Scrub the potatoes, dry with kitchen paper and leave aside for the skins to dry completely. Once dry, prick them with a fork, then moisten your hands with oil and rub the potatoes to oil them all over. Sprinkle them with a little salt.
Place the potatoes on a baking sheet and bake for 1 hour or until they are tender and the skins crisp.
Meanwhile, place the crème fraiche in a bowl and mix in the chives and lemon juice. Season with pepper.
Once the potatoes are ready, cut a cross in the top of each potato and gently squeeze up from the base to open out the cut slightly.
Arrange the potatoes on a large dish and top each one with a spoonful of the chive mixture.