Ingredients for 2 people:
2 baked potatoes (around 300g each)
4 tbsps of soured cream
75g cheddar cheese, grated
3 tbsp of chives, chopped
We cooked them with roast pork belly
Preheat the oven to 200C / fan 180C / gas mark 6.
Bake the potatoes for at least an hour until they are tender and then remove them from the oven.
In a bowl mix together the 4 tbsps of soured cream, the 75g of cheddar and most of the chives.
Scoop the middles out of the potatoes and into the bowl, leaving a shell inside the skins to hold them firm. Mash together the potato with the soured cream, cheese and chives and season.
Meanwhile fry the pancetta in a dry non stick pan until crispy.
Finally sprinkle over the baked potatoes with the rest of the chives and a little more soured cream. We served ours with roast pork belly.
These were really good - very flavoursome and so easy. I would say these are great for both winter and summer - I loved them with the roast pork but they would work equally well with a barbecue or just a green salad. If all potatoes tasted like this, I would have them more often!