The other night, I tried to fool myself by convincing myself that a frozen yogurt parfait will be my dinner. By 9:30, I was hungry.
So I gave in and was about to make roasted veggies but remembered that I still have sour cream in the fridge, and this is when I decided I’m baking a potato! This dish, if you even can call it a dish, brings back childhood memories with my sisters. We used to have it a lot as kids and I loved it.
All you need to do is preheat an oven to 200 degrees Celsuis. Meanwhile, if you’re potato is extra large like mine, cut in half and pierce the cut side, and place on a baking tray. If you are using small potatoes, just pierce with a fork all over and place as is on the baking tray.
Bake the potato for 30 -45 minutes, or until you can easily pierce with a fork. In a bowl mix half a tub of sour cream (125 ml) with salt and pepper, chopped fresh herbs (I used thyme from my aerogarden) and cubed cheese of your preference.
Scoop out the potato flesh and mash with a fork and mix in the sour cream. Scoop it back in the hollowed potato skin and bake for an additional 10-15 minutes, until cheese has melted.