Baked Potato with Dip

Category: Side dish





Preparation for baked potatoes

  1. Preheat oven to 180°c using convection setting with upper heat.

  2. Wash potatoes and remove any damaged spots. Halve potatoes lengthwise. Then slice each half into 2 to 3 pieces.

  3. Arrange potatoes on a baking sheet and dribble olive oil evenly over them. Season with salt and pepper.

  4. Place baking sheet in the oven and bake the potatoes for 45 minutes.


Preparation for the dip

  1. Mix salt, pepper, mustard, maple syrup and lemon juice into the sour cream.

  2. Wash the mixed herbs, pat dry and mince. Stir the herbs into the sour cream. Season mixture again to taste.





Ingredients (for 6 servings):

For the potatoes:

1,5 kg potatoes

4–5 tbsp. olive oil


1 tsp. paprika


For the dip:

400 g heavy sour cream



2 tsp. mustard

1 tsp. maple syrup

1 tbsp. lemon juice

25 g herbs


Appliance: Oven

Function: Convection setting with upper heat

Temperature: 180°



Nutritional information

Carbohydrates 278 g

Protein 43 g

Fat 133 g


Calories / bread units

Recipe 2552 kcal

Portion 425 kcal

Portion 3,9 BU