Creamy pesto with prosciutto dippers
Barely any more effort than opening a bag of crisps - and your party guests will be so much more impressed with this
Mini jacket potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 4-5 as a nibble, 8 with other canapés
Skip to ingredients
- 500g bag new potato
- 1 tbsp olive oil
- sea salt
- 75ml half-fat soured cream
- small bunch chivessnipped
Nutrition: per serving (4)
- kcal133
- fat4.6g
- saturates0.5g
- carbs19.6g
- sugars2.4g
- fibre1.4g
- protein3.1g
- salt0.7glow
Method
step 1
Heat oven to 190C/170C fan/gas 5. Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives. Serve straightway.
