Filter
Reset
Sort ByRelevance
Ingots
Puffed potatoes with sour cream
Baked potatoes with herb butter, sour cream, garlic and chives.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Slice the potatoes crosswise to about half. Brush the potatoes with the butter and wrap the potatoes each in aluminum foil.
-
Slice the chives and press the garlic. Stir in the bowl the sour cream and mix in the chives and garlic.
-
Season with salt and pepper. Keep the sour cream until use, covered, in the refrigerator.
-
Place the packed potatoes between the charcoal in the barbecue and let the potatoes warm up in about 20 minutes.
-
Remove the potatoes from the ashes with tongs. Using gloves, open the aluminum foil and press the potatoes open.
-
Spoon a spoonful of sour cream into each potato.
Blogs that might be interesting
-
25 minSide dishpotato, olive oil, oil, onion, fresh dill, fresh chervil, sour cream,baked potato with cream salsa -
10 minSide dishendive, oak leaf lettuce melange, sweet and fresh apple, ham strips, olive oil, White wine vinegar, mustard,endive salad with apple -
60 minSide dishbeef tomatoes, pine nuts, oil, Red onion, garlic, tomato paste, basmati rice, finely chopped fresh fresh mint, finely chopped basil,stuffed tomatoes with spice rice -
15 minSide dishblueberry, raspberry, strawberry, lime, fresh basil, ice Cube,fruit water with basil
Nutrition
295Calories
Sodium33% DV800mg
Fat17% DV11g
Protein18% DV9g
Carbs14% DV43g
Fiber24% DV6g
Loved it