Ingredients

The following ingredients have 4 Servings
  • 4 large potatoes (peeled)
  • 2 tbsp. ghee or cooking oil
  • Sea salt and freshly ground pepper (to taste)
  • 1 can full-fat coconut milk (chilled overnight)
  • 2 tbsp. finely chopped chives (plus more as a garnish)
  • Juice of 1/2 lime
  • Sea salt and freshly ground pepper to taste

Instruction

  • Preheat the oven to 350 F.
  • Slice slits into each potato, taking extra care not to cut all the way through.
  • Place the potatoes in a baking dish.
  • Drizzle with ghee or oil and season to taste.
  • Place the potatoes in the oven and bake for 45 minutes to 1 hour until cooked through.
  • To make the sour cream, turn the can of chilled coconut milk upside down, then carefully drain away the water.
  • Remove the thick cream and place it in a bowl.
  • Add the remaining ingredients and mix well.
  • Place in the fridge until you’re ready to serve.
  • When the potatoes are cooked, remove them from the oven and top each with a generous dollop of sour cream and a scattering of chives.
  • Serve immediately.