Dill Pickle Potatoes

Crispy potato skins loaded with a creamy dill pickle topping. This recipe is the ultimate side dish for BBQ nights or casual entertaining. With the perfect balance of crunch, creaminess, and zesty dill flavour, these potatoes are guaranteed to be a crowd-pleaser!

Ingredients

10 potatoes

1 packet chives, finely sliced

4 spring onions, finely sliced

300g sour cream

2 heaped tsp's dijon mustard

1 cup cheese, grated

Salt and pepper

Top with;

Remaining chives

1/2 cup dill pickles, finely diced

Extra sour cream

Method

1. Boil the potatoes for 30–35 minutes or until just softened. Alternatively, poke them with a fork and bake whole in the oven at 180°C for 1 hour (this method will prevent the skin from breaking).

2. Cut the potatoes in half and scoop out the flesh into a bowl. Place the skins, cut side down, on a tray, spray generously with olive oil, and bake at 200°C for 20 minutes or until golden.

3. Mash the scooped-out potato flesh in the bowl. Once cooled, mix in the sour cream (leaving some for topping the potato skins), grated cheese, half the chives, Dijon mustard, spring onions, salt, and pepper until well combined.

4. Flip the potato skins over, cut side up, and divide the potato mixture evenly between them. Bake for 20–25 minutes or until lightly golden on top.

5. Just before serving, top each potato skin with a teaspoon of sour cream, chopped pickles, and extra chives. Serve immediately.