Soured Cream and Chive Topping for Jacket Potatoes
This simple but great dressing for jacket potatoes was invented in the US, and it's still my number one favourite.
This recipe is from Delia's Complete How to Cook. Enough for 2 large potatoes
All you do is snip the chives with some scissors into a bowl containing the soured cream.
Add some seasoning and leave for about 1 hour before serving, so that the cream has time to absorb the flavour of the chives.