Baked Potatoes with "Masala" Sour Cream

I've been making these great multipurpose dips which are really good and can go with carrots and cucumbers, chips, with breadsticks and Lavash so I thought I would change it around a little bit and put some nice spices into the sour cream, pair it with baked potatoes to mix it up a little bit

I don't have a specific recipe and it changes every time as and when my mood fancies it so please bear with me when I don't put specifics in the ingredients list and also put an optional next to some ingredients

Ingredients

4 Large Potatoes washed - wrap these in foil, put your oven on 180 Degres Celcius and stick them in for around 20 minutes or until a fork can be easily pricked into them

Cut them into half and scoop out a bit of the middle portion (not too much) so that you can leave room for the yummy sour cream. Also my recommendation is - don't try and put all the herbs in it gets a bit much. Try spring onion and mint, dill and chives, coriander and mint where you use one or two or maximum three herbs

For the Sour Cream:

200 gm Sour cream

250 gms Yoghurt hung in a muslin cloth for 4 - 6 hours

Chives (dried or fresh)

Dill (dried or fresh)

Spring onions chopped fine

Coriander chopped fine

Mint leaves chopped fine

1 clove of Garlice grated (optional)

Cheese (optional - can also go on top as a garnish) (I like to use cream cheese or even grated cheddar does the trick)

Sweet Corn boiled

Green Chillie paste (1/4 tsp or alternatively 1 green chillie chopped or as per your taste)

Salt, Pepper and Sugar to taste (this should be slightly saltier as it will balance out the Potatoes that have not been salted)

Mix all together except salt and pepper and sugar. Taste and then add the condiments as per individual tastes

Gloop onto the potatoes, grate cheese on top (cheddar), garnish with herbs and paprika powder