Baked Potatoes with Sour Cream

Ingredients

• 4 firm‑starch potatoes
• 1 bunch radishes
• 1 bunch chives (in rings)
• 3 tbsp sunflower seeds
• 300 g sour cream
• 0.5 lemon (juice)
• Salt
• Pepper (freshly ground)
• oil

Instructions

1. 1.

   Wash, brush, and wrap the potatoes in 4 oiled pieces of foil. Bake in a preheated oven at 220°C for about 1 hour until tender.

2. 2.

   Toast the sunflower seeds in a dry pan without oil.

3. 3.

   Wash, trim, and roughly grate the radishes (reserve 1 tbsp). Mix with sour cream, lemon juice, salt, pepper, and chives—except one tablespoon—and stir.

4. 4.

   Score the potatoes and fill them with the radish‑sour cream mixture. Sprinkle with sunflower seeds, remaining radishes, and chives before serving.