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Puffed potatoes with sour cream
Baked potatoes with herb butter, sour cream, garlic and chives.
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Ingredients
Directions
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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.
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Slice the potatoes crosswise to about half. Brush the potatoes with the butter and wrap the potatoes each in aluminum foil.
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Slice the chives and press the garlic. Stir in the bowl the sour cream and mix in the chives and garlic.
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Season with salt and pepper. Keep the sour cream until use, covered, in the refrigerator.
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Place the packed potatoes between the charcoal in the barbecue and let the potatoes warm up in about 20 minutes.
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Remove the potatoes from the ashes with tongs. Using gloves, open the aluminum foil and press the potatoes open.
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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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