Puffed potatoes with sour cream

Name: puffed potatoes with sour cream
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 6 sticking potato; 2 el herb butter; 2 el fresh chives; 1 toe garlic; 125 ml sour cream

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

Ingredients

Kitchen Stuff

1 barbecue

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.

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Nutrition

295Calories

Sodium33% DV800mg

Fat17% DV11g

Protein18% DV9g

Carbs14% DV43g

Fiber24% DV6g

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