Growing up, making a baked potatoe in the microwave was like magic.
The baked potatoe, smothered in butter and drowned in cheese has become a staple and go to quick meal when the hunger pains don’t allow you to whip up something else.
I have never tried to make baked potatoes any other way, other than the microwave. This dish is so easy to make. My uncle asked me once how to make it and tried my best to explain it to him, but he made it sound sooo complicated and he had 101 questions…. It’s a simple baked potatoe, how much more difficult can it be???
I came across this recipe in Cariema Isaacs cook book and the picture made my mouth water, that I just had to try it out.
I was a bit dubious about making these potatoes in the oven, I assumed that they would still be rock hard when I took them out, but I was mistaken and for the first time in forever I managed to squeeze and push out the flesh of the potatoe without the potatoe splitting… which is so rare. Normally I cut the slits and cut to far down that the potatoe gets halved and I just stick it back together can cover it up with cheese.
The verdict, I loved this and everyone in the house loved it, my mother did mention that maybe I should add some cheese to the flesh, she missed the cheese.
- 1 x cup sour cream
- ½ x cup chives, chopped.
- ¼ x tsp dried tarragon.
- 6 x large potatoes, wash and pierced with a fork.
- Salt and pepper to season
- 1 x tsp butter per potatoe.
- Make the topping by mixing together the sour cream, chives and tarragon till well combined.
- Rub the potatoes with a little olive oil.
- Place on a greased baking tray.
- Pop into a preheated oven and bake at 180 degrees for 45 minutes or until the potatoes are cooked through/
- While still hot, make a cut down the middle, but ensure that you do not cut all the way though the potatoe.
- Squeeze the sides of the potatoe together to push up the flesh.
- Add the butter to the slit.
- Season generously.
- Top with the dressing.