Baked potatoes with sour cream
Potatoes with sour cream are the perfect combination. Especially if sour cream is presented in three versions!
Ingredients
Servings 4–6- 12 medium sized potatoes
- 750 g sour cream 20–25% fat
- 3 garlic cloves
- 1 small bunch of chives
- 1 small bunch of tarragon
- 1 small bunch mint
- salt, freshly ground black pepper
- salted cucumbers for serving
Cooking
Step 1
Preheat oven to 200°C. Wash the potatoes with a brush, wrap each potato individually in foil and roast in the oven until soft, about 40 minutes.
Step 2
Line the bowl with a large kitchen towel (ideally a waffle towel) or 5-6 layers of cheesecloth. Put sour cream on the fabric. Pick up the ends of the towel/gauze and tie them together to form a "pouch". Hang it over a bowl to drain the liquid for 1 hour. The longer it hangs, the thicker the sour cream will become.
Step 3
Slice the chives as thin as possible. Remove the stems from mint and tarragon, finely chop the leaves separately.
Step 4
Crush, peel and finely chop the garlic. Divide the garlic and weighed sour cream into three parts. Mix one part of sour cream with a part of garlic and chives, the second - with a part of garlic and tarragon, the third - with a part of garlic and mint. Season all the sour cream with salt and pepper, mix.
Step 5
Cut the hot potatoes straight through the foil in a criss-cross pattern a little less than half way. Squeeze the potato below the slit with four fingers so that the slit opens and the flesh turns out a little. Put different types of sour cream on potatoes and serve immediately.