Sometimes a baked potato is very bla and not very tasty even with salt, pepper, and butter.
I’ve just added some new chives plants to the vegetable garden and they needed a trim. Of course, there was all ready sour cream in the fridge so it was a natural combination!
I used kitchen scissors to harvest the chives.
Homemade chives and sour cream dip on a baked potato with steamed broccoli and cheese.
Ingredients:
5 tablespoons sour cream
4 tablespoons fresh chives – cut into small pieces with scissors.
2 teaspoons lemon juice
Pinch of salt
Mix the ingredients and serve. Chill to keep firm.
Baked potato in aluminum foil:
Preheat the oven on 425f. Using a fork, pole holes around the potato. You may rub them with olive oil and salt and pepper.
Wrap in aluminum foil. Place on lower rack of oven. The aluminum foil produces a moist skinned, baked potato.
Bake for about 45 minutes to one hour or until cooked through. You can test for doneness by poking it with a fork or pinching the potato. Its it is soft its ready!
Top with the chive sour cream dip and more chives, salt and pepper.
I also steamed broccoli in the microwave for about five minutes and sprinkled with cheese while hot.
Enjoy!
Arthur in the Garden! 