Screaming Hot Potatoes
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 70 minutes
Makes 12 potatoes
- 12 Dutch cream potatoes (the longer ones lend themselves to a screaming face vibe)
- 1/2 cup/250ml/8.8ozs. extra virgin olive oil
- Salt
- 1/2 cup sour cream
- 2 tablespoons sweet chilli sauce
- 2 tablespoons green spring onions
Step 1 - Preheat oven to 220C/440F and line 2 baking trays with parchment. Wash potatoes well but do not peel. Cut out little eyes and a mouth with a paring knife and roll potatoes all over in oil. Bake for 60-70 minutes or until cooked through. Season well with salt. Scoop the sour cream into a bowl and add sweet chilli sauce and green onions and serve.