Mark Hix’s baked potato with sour cream and Arënkha MSC
Thanks to Arënkha for providing this recipe.
Who can resist the humble baked potato, its insides made smoothly creamy with butter and crème fraîche, then lavishly topped with Arënkha MSC?
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.
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.