Baked Potato with Chives and Soured Cream

[Staples]

1 medium potato, well scrubbed

2 tablespoons soured cream

1 teaspoon chopped fresh chives

salt and freshly ground black pepper

1. Preheat oven to 200°C/400°F/Gas mark 6.

2. Prick potato with a fork to prevent it from bursting in the oven.

3. Bake in the oven for 1 hour, or until a skewer glides easily through the potato.

4. Mix together the soured cream and chives and season with salt and pepper.

5. Split the potato without cutting them in half and fill with some of the soured cream mixture.

6. Serve immediately, with the remaining soured cream mixture handed separately.