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Puffed potatoes with sour cream
 
 
6 ServingsPTM55 min

Puffed potatoes with sour cream


Baked potatoes with herb butter, sour cream, garlic and chives.

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Directions

  1. Clean the potatoes and cook in plenty of water with salt in approx. 30 minutes until done. Allow the potatoes to cool in a colander.
  2. Slice the potatoes crosswise to about half. Brush the potatoes with the butter and wrap the potatoes each in aluminum foil.
  3. Slice the chives and press the garlic. Stir in the bowl the sour cream and mix in the chives and garlic.
  4. Season with salt and pepper. Keep the sour cream until use, covered, in the refrigerator.
  5. Place the packed potatoes between the charcoal in the barbecue and let the potatoes warm up in about 20 minutes.
  6. Remove the potatoes from the ashes with tongs. Using gloves, open the aluminum foil and press the potatoes open.
  7. Spoon a spoonful of sour cream into each potato.


Nutrition

295Calories
Sodium33% DV800mg
Fat17% DV11g
Protein18% DV9g
Carbs14% DV43g
Fiber24% DV6g

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