1. Wash the potatoes thoroughly and pat them dry. Wrap them tightly in aluminum foil, pierce them several times with a fork, and bake them in the preheated oven at 170 degrees for about 50 minutes. Wash the chives, dry them, and cut them into small rings.
2. Stir the sour cream until smooth and season with salt and pepper to taste.
3. Carefully remove the cooked potatoes from the foil, cut them lengthwise, fill them with the sour cream, and serve with the chive rings and some coarse pepper.
Nutrition per serving
kcal: 290
Protein: 5 g · Fett/Fat: 24 g · Carbs: 13 g
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