Blue cheese baked potatoes

Prep time:20 mins
Cook time:1 hour
Serves: 6 (20 potatoes)

As seen in Food Magazine. Trust me – these potatoes are little morsels of deliciousness. Cheese and spuds is a sublime flavour combination, and the Little Diggers are extra tasty. Enjoy!
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Ingredients
       20 Little Diggers potatoes
       4 tablespoon vegetable oil
       2 tablespoon flaked sea salt combined with ½ tablespoon of cracked black pepper
       ½ cup sour cream
       80g blue cheese
       3 tablespoons chives, thinly sliced

Instructions

1. Preheat oven to 180ºc. Wash and dry the potatoes thoroughly and add them to a large bowl.
2. Drizzle with the oil and combine to well to ensure even coverage
3. Dip the potatoes in the salt and pepper mix one at a time to coat lightly. Spread them out evenly on a baking tray and bake for an hour or until tender.
4. Whisk together the sour cream and blue cheese until smooth. Season with a touch of salt.
5. Slice a cross in the top of each potato and gently squeeze to open. Remove any excess salt.
6. Top each potato with a small dollop of the blue cheese mix, then sprinkle over the chives to serve.