Amanda Laird: Jalapeno stuffed potatoes with chives and labane

Jalapeno stuffed potatoes with chives and labane. Photo / Babiche Martens

Serves 4

4 medium sized Agria potatoes
1/2 cup milk
1 Tbs chives
2 Tbs jalapeno chillies, finely chopped
1 Tbs tasty cheese, grated
1 Tbs parmesan, finely grated
3 Tbs labane (very thick Middle Eastern yoghurt widely available at supermarket and gourmet food stores) or substitute with sour cream
Salt and freshly ground black pepper

1 Preheat oven to 180C. Scrub the potatoes then prick with a skewer 3 or 4 times. Place on the oven rack and bake for 1 hour or until crusty and soft to the touch.

2 When cool, slice the top off each and scoop out the potato without breaking the skin.

3 Mash the potato, milk, chives, chillies, parmesan and 2 tablespoons of the labane with seasoning. Spoon back into the potato skins then bake for a further 10 minutes.

4 Serve hot with extra chives and a spoonful of labane.