Baby Potatoes Stuffed with Sour Cream and Spring Onion

Baby potatoes stuffed with sour cream and finely chopped spring onion.  Ideal for the BBQ and can be made earlier in the day so they're ready to go!

No fancy equipment needed just an apple corer which you can buy from Asda for just £1 and you're all set. Keep reading for a printer friendly recipe card at the bottom of this post.

You will need:
as many potatoes as you fancy making; don't buy the really tiny miniature potatoes, these were each about 2 inches in size.

a disposable baking tray, if you're going to cook them on the BBQ - I did mine in the oven and still used one.

soured cream and a few spring onions
a little olive oil and some sea salt
and you will need an apple corer

How to do it:
Wash the potatoes, leave the skin on and put them into a pan of slightly salted water. Bring to the boil covering loosely with a lid and then turn to a simmer. Simmer for about 10 to 15 minutes being careful they don't over cook. You just want them so you can easily insert a knife.

When they're done remove from the heat and drain off the water. Run them under cold water until they're quite cold. Pat them dry with kitchen paper or a clean tea towel.

Now using the apple corer carefully make a hole in the center of each potato being really careful not to go all the way through the other side - half way down is enough.

Wipe each potato with a little olive oil and mix together the soured cream and finely chopped spring onions. Using a teaspoon fill the hole in each potato with a little of the mixture.

Wipe the baking tray with a little olive oil and place each potato slightly apart from the other. When you've filled the baking tray sprinkle the potatoes with sea salt.

   
Cooking:
Make a tent from kitchen foil and loosely cover them. Pop them into the fridge till you want to cook them later.

Or you can pop them into a preheated oven uncovered for about 20 to 30 minutes.

If you want to cook them on the BBQ (like I was going to until the great British weather went from summer back into winter in the same hour) I imagine that you will want to keep the tin foil tent over them to keep in the heat as they cook. 

Put them directly on the BBQ for about 45 minutes or until they're nicely heated through.

Yield: Any amount Author: Jan Bennett

Baby Potatoes Stuffed with Sour Cream and Spring Onions

Baby potatoes stuffed with sour cream and finely chopped spring onion. Ideal for the BBQ and can be made earlier in the day so they're ready to go!

ingredients:

As many potatoes as you fancy making.  Don't buy the really tiny miniature potatoes, these were each about 2 inches in size.

A disposable baking tray, if you're going to cook them on the BBQ - I did mine in the oven and still used one.

soured cream

a few spring onions

a little olive oil 

sea salt 

and you will also need an apple corer

instructions

Wash the potatoes, leave the skin on and put them into a pan of slightly salted water.  Bring to the boil covering loosely with a lid and then turn to a simmer.  Simmer for about 10 to 15 minutes being careful they don't overcook.  You just want them so you can easily insert a knife. 

When they're done remove from the heat and drain off the water.  Run them under cold water until they're quite cold. Pat them dry with kitchen paper or a clean tea towel.

Now using the apple corer carefully make a hole in the center of each potato being really careful not to go all the way through the other side - half way down is enough.

Wipe each potato with a little olive oil and mix together the soured cream and finely chopped spring onions.

Using a teaspoon fill the hole in each potato with a little of the mixture.

Wipe the baking tray with a little olive oil and place each potato slightly apart from the other.  When you've filled the baking tray sprinkle the potatoes with sea salt.

Cooking:

Make a tent from kitchen foil and loosely cover them. Pop them into the fridge till you want to cook them later - removing them from the fridge about 20 minutes before cooking.  

Or you can pop them into a preheated oven uncovered for about 20 to 30 minutes.

If you want to cook them on the BBQ (like I was going to until the great British weather went from summer back into winter in the same hour) I imagine that you will want to keep the tin foil tent over them to keep in the heat as they cook.  Put them directly on the BBQ for about 45 minutes or until they're nicely heated through.

Created using The Recipes Generator