|Butter||6 Teaspoon (Sour Cream)|
|Chopped parsley||1 Tablespoon|
1. Enfold the salad oil coated unpeeled potatoes in a plastic wrap and heat for 16 minutes, tuning halfway though.
2. Open and insert cuts in the shape of crosses on the potatoes’ top.
3. Stuff the forcibly opened potato cuts with our cream and butter.
4. Sprinkle parsley and serve immediately.