Foil Baked Potatoes with Tasty Sauces recipe
information
175 calories per serving
ingredients
8 (100-g/4-oz) potatoes
1 tablespoon oil
salt
2 tablespoons caraway seeds
1 tablespoon oil
salt
2 tablespoons caraway seeds
method
1. Scrub the potatoes thoroughly under running water, wipe them dry and cut a cross into one side of each potato. Brush 8 large pieces of aluminium foil with the oil.
2. Mix a generous pinch of salt with the caraway seeds and sprinkle on the foil. Wrap the potatoes tightly in the foil.
3. Bake the potatoes on the middle shelf of a hot oven (220c, 425f, gas 7) for 50 minutes.
Serve with: flaked butter, soured cream or one of the following sauces.
Dip a la Russe
Stir 150 ml (1/4 pint) soured cream with 6 tablespoons of diced, bottled beetroot, 4 tablespoons diced pickled cucumber, 1 grated onion, 1 finely chopped clove of garlic and 1-2 tablespoons of grated horseradish.
Herb Cream
Stir 150 ml (1/4 pint) whipped cream with 100 g (4 oz) of finely chopped cooked ham, 1 tablespoon of mild mustard, 1 teaspoon of lemon juice, a dash of Worcestershire sauce and plenty of chopped herbs, including parsley, chives, lemon balm and cress.
Anchovy and Curd Cheese
Stir 225 g (8 oz) curd cheese with a little white wine until smooth, then work in 10 chopped anchovy fillets, a handful of chopped capers, 1 chopped onion, 1 chopped pickled cucumber, 2 tablespoons of chopped chives and seasoning to taste.
2. Mix a generous pinch of salt with the caraway seeds and sprinkle on the foil. Wrap the potatoes tightly in the foil.
3. Bake the potatoes on the middle shelf of a hot oven (220c, 425f, gas 7) for 50 minutes.
Serve with: flaked butter, soured cream or one of the following sauces.
Dip a la Russe
Stir 150 ml (1/4 pint) soured cream with 6 tablespoons of diced, bottled beetroot, 4 tablespoons diced pickled cucumber, 1 grated onion, 1 finely chopped clove of garlic and 1-2 tablespoons of grated horseradish.
Herb Cream
Stir 150 ml (1/4 pint) whipped cream with 100 g (4 oz) of finely chopped cooked ham, 1 tablespoon of mild mustard, 1 teaspoon of lemon juice, a dash of Worcestershire sauce and plenty of chopped herbs, including parsley, chives, lemon balm and cress.
Anchovy and Curd Cheese
Stir 225 g (8 oz) curd cheese with a little white wine until smooth, then work in 10 chopped anchovy fillets, a handful of chopped capers, 1 chopped onion, 1 chopped pickled cucumber, 2 tablespoons of chopped chives and seasoning to taste.
serving amount
serves 4
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