CookingBauer XcelRecipe

Beetroot, ham and sour cream jacket potato

CookingBauer XcelRecipe
Beetroot, ham and sour cream jacket potato


  1. Preheat the oven to 200/180/gas 6.
  2. Scrub the potatoes well and prick a couple of times with a fork.
  3. Arrange on a baking tray and bake for about 40 minutes until soft all the way through when pierced with a sharp knife.
  4. Whilst the potatoes are cooking, make the dressing by mixing together the sour cream and chives in a small bowl.
  5. Season to taste with mustard, salt and freshly ground black pepper.
  6. When the potatoes are cooked, cut down the middle and open up a little.
  7. Divide the beetroot between the potatoes and scatter over the ham. Finally, drizzle over the dressing before serving immediately.

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This baked sweet potato will warm you up and keep you going right through the afternoon


4 large sweet potatoes
2 x 150g beetroot, cut into wedges
180g shredded ham hock
for the dressing:
170ml tub sour cream
a small bunch of chives, snipped
1-2 tsp english mustard, to taste
Salt & freshly ground black pepper


Time: 10 mins
Serves: 4
Nutrition: n/a