Mark Hix’s baked potato with sour cream and Arënkha MSC

Thanks to Arënkha for providing this recipe.

SERVES 2
Who can resist the humble baked potato, its insides made smoothly creamy with butter and crème fraîche, then lavishly topped with Arënkha MSC?

Ingredients

4 medium baking potatoes
75g (3oz) butter
2 heaped tblsp crème fraîche
2 x 55g jars Arënkha MSC
salt & freshly ground black pepper

Preheat the oven to 190C/375F/Gas mark 5.

Method

Wrap the potatoes in foil, place on a baking tray and cook on the middle shelf of the oven for 45 minutes. Remove the foil, and continue cooking the potatoes for a further 20 minutes or until soft when poked with a fine skewer.

Cut the tops off the potatoes, scoop out the centres to a bowl and mash well with a fork. Mix in the butter, crème fraîche and a generous amount of seasoning. Refill the skins, reheat in the oven until piping hot and serve topped with Arënkha MSC.