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Mini baked potatoes

Potatoes are an English staple!

Filled jacketsPotatoes 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
  • Salt
  • 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.

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