Baked Potatoes with Herb Sour Cream
Foil potatoes with herb sour cream are not only delicious but also healthy: the combination of potatoes and sour cream results in high protein quality and are easily digestible by the body. The various herbs score points with essential oils that are good for the stomach and a load of immune-strengthening vitamin C.
A fresh leaf salad with a dressing of vinegar, honey, and oil or a spicy vegetable pan with everything the fridge has to offer goes well with the baked potatoes with herb curd. Frozen herbs can also be used instead of the fresh herbs in the winter.
Rinse potatoes thoroughly, pat dry and wrap tightly into the foil. Prick with a fork several times and place onto oven grill rack and bake in a preheated oven at 325°F for 50-60 minutes or until tender. Rinse chives, parsley and basil and chop finely.
Combine fresh herbs with sour cream and season with salt, pepper, and lemon juice. Mix well. Unwrap potatoes, split open and top with sour cream mixture. Serve.