This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat oven to 180ºc. Wash and dry the potatoes thoroughly and add them to a large bowl. Drizzle with the oil and combine to well to ensure even coverage.
2.Dip the potatoes in the salt and pepper mix one at a time to coat lightly. Spread them out evenly on a baking tray and bake for an hour or until tender.
3.Whisk together the sour cream and blue cheese until smooth. Season with a touch of salt.
4.Slice a cross in the top of each potato and gently squeeze to open. Remove any excess salt.
5.Top each potato with a small dollop of the blue cheese mix, then sprinkle over the chives to serve.