Biltong and Sour Cream Baked Potato Recipe
This biltong and potato recipe is the perfect side dish for your braai day spread. Simply cook it while you cook your meat leaving you more time to enjoy the jol đŸ˜‰
IngredientÂ
- 400 g Bayside Butchery sliced biltong
- 2 kg large potatoes, washed
- olive oil, to rub
- sea salt and freshly ground black pepper, to taste
- 1 tsp smoked paprika per potato
- ½ tsp dried thyme per potato
- butter, for serving
- 250 ml Lancewood sour cream
Method
- Make incisions into the potatoes and microwave for about 5 minutes, flip them over, and microwave for about 5 more minutes or until a sharp knife pierces them easily. Let the potato cool for a few minutes, until it's safe to handle.
- Rub each potato with olive oil and seasoning, wrap in tinfoil and braai over medium coals and for about 45 minutes to an hour, turning often, until the skins are crunchy and the flesh is fluffy and soft.
- Serve hot with butter, sour cream and biltong
