Creamy Baked Potatoes with Mustard Seeds recipe
information
Preparation time: 15 - 20 min Cooking time: 1 hr 15 min Cals per serving: 330
ingredients
baking potatoes 6, about 1.4 kg (3 lb) total weight
sunflower oil
2 tbsp coarse sea salt
1 tbsp large garlic cloves
4 - 5, unpeeled butter
50 g (2 oz) creme fraiche
6 tbsp mustard seeds
2 tbsp, toasted and lightly crushed fresh oregano sprigs to garnish
sunflower oil
2 tbsp coarse sea salt
1 tbsp large garlic cloves
4 - 5, unpeeled butter
50 g (2 oz) creme fraiche
6 tbsp mustard seeds
2 tbsp, toasted and lightly crushed fresh oregano sprigs to garnish
method
1. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Prick the potato skins, rub with oil and sprinkle with salt. Cook for 40 minutes. Place the garlic in a baking tin and cook for 20 minutes.
2. Slice the tops off the potatoes, scoop the flesh into a warm bowl, squeeze the garlic out of the skin and add to the potato with the butter, creme fraiche and mustard seeds. Mash and season. Return the mixture to the hollowed out skins.
3. Return the potatoes to the oven and cook for 15 minutes or until golden brown. Garnish with the oregano sprigs and serve.
Freezing: Complete to the end of step 2, cool quickly, wrap and freeze.
To use: Thaw at cool room temperature overnight. Cook at 200°C/180°C fan oven/Gas Mark 6 for 20 - 25 min or until hot to the centre.
2. Slice the tops off the potatoes, scoop the flesh into a warm bowl, squeeze the garlic out of the skin and add to the potato with the butter, creme fraiche and mustard seeds. Mash and season. Return the mixture to the hollowed out skins.
3. Return the potatoes to the oven and cook for 15 minutes or until golden brown. Garnish with the oregano sprigs and serve.
Freezing: Complete to the end of step 2, cool quickly, wrap and freeze.
To use: Thaw at cool room temperature overnight. Cook at 200°C/180°C fan oven/Gas Mark 6 for 20 - 25 min or until hot to the centre.
serving amount
serves: 6
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