November 17, 2015
Comfort Food, Lunch, Main Dish,
Side Dishes, Dairy, Vegetables, Potatoes , Australian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Easter, Father's Day, Summer, Winter, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs, Sugar-Free, Vegetarian, Spring, Kosher Dairy more
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"This is a family favorite when we want something quick and easy.
We sometimes add coleslaw and garlic butter to the potatoes, and top with grated cheese and sour cream.... whatever creation you like.
But this version is a little different to most."
Pre heat oven to 220C.
Rub olive oil all over the potatoes and sprinkle with salt.
Place potatoes directly onto hot oven rack, no tray required, and bake for 1 hour or until the potato skins are nice and crispy.
Meanwhile lightly toast curry spice until fragrant. Fold through light sour cream, sundried tomato and spring onions. Set aside.
To test if potatoes are cooked, pierce the centre with a skewer. If it comes out cleanly, the potatoes are done.
To pop open the top of the potato, slice a shallow cross in the centre, hold the potato in a clean tea towel and squeeze the base firmly with your fingertips till the top opens.
Fill the potato with curried sour cream. Enjoy!
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Easy and oh so delicious, I used a low carb potato and only used the sour cream and spring onions which went great with TeresaS's Dijon Fish Fillets. Thanks Tisme for a keeper of a side. Made for Pick Me tag game.