Baked Potato with Dip
Category: Side dish
Preparation:
Preparation for baked potatoes
- Preheat oven to 180°c using convection setting with upper heat.
- Wash potatoes and remove any damaged spots. Halve potatoes lengthwise. Then slice each half into 2 to 3 pieces.
- Arrange potatoes on a baking sheet and dribble olive oil evenly over them. Season with salt and pepper.
- Place baking sheet in the oven and bake the potatoes for 45 minutes.
Preparation for the dip
- Mix salt, pepper, mustard, maple syrup and lemon juice into the sour cream.
- Wash the mixed herbs, pat dry and mince. Stir the herbs into the sour cream. Season mixture again to taste.
Ingredients (for 6 servings):
For the potatoes:
1,5 kg potatoes
4–5 tbsp. olive oil
Salt
1 tsp. paprika
For the dip:
400 g heavy sour cream
Salt
Pepper
2 tsp. mustard
1 tsp. maple syrup
1 tbsp. lemon juice
25 g herbs
Appliance: Oven
Function: Convection setting with upper heat
Temperature: 180°
Nutritional information
Carbohydrates 278 g
Protein 43 g
Fat 133 g
Calories / bread units
Recipe 2552 kcal
Portion 425 kcal
Portion 3,9 BU
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