Creamy Baked Potatoes with Mustard Seeds

Serves: 6

Edit

Update

Cancel

• 6  baking potatoes, approximately 1.4kg (3lb)
• 30 ml (2tbsp) sunflower oil
• 15 ml (1 level tbsp) coarse sea salt
• 4-5 large garlic cloves, unpeeled
• 50 gram(s) butter
• 90 ml (6tbsp) crème fraîche
• 30 ml (2 level tbsp) mustard seeds, toasted and lightly crushed
• Salt and ground black pepper
• Oregano sprigs to garnish

Method

1. Prick potato skins, rub with oil and sprinkle with salt. Cook at 200°C (180°C fan) mark 6 for 40min. Add the garlic and cook for 20min.
2. Slice the tops off the potatoes, scoop the flesh into a warm bowl, squeeze the garlic out of the skin and add to the potato with the butter, crème fraîche and mustard seeds. Mash and season. Return mixture to the hollowed skins.
3. Cook at 200°C (180°C fan) mark 6 for 15min or until golden brown. Garnish and serve.
4. TO FREEZE Complete to the end of step 2, cool quickly, wrap and freeze.
5. TO SERVE Thaw at cool room temperature overnight. Cook at 200°C (180°C fan) mark 6 for 20-25min or until hot to the centre.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!