Baked potatoes with sour cream

Description

Potatoes with sour cream are the perfect combination. Especially if sour cream is presented in three versions!

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.