Potato Skins with Sour Cream and Chive Dipping Sauce
Aartappelskille met Suurroom en Grasuie-sous
Potato skins always brought a bit of mischief into the kitchen — the kind of snack that felt slightly indulgent but still homemade enough to pass as "something small before supper." Your mum would scoop out the warm potatoes with quick, neat movements, leaving just enough flesh behind to keep the skins sturdy. The tray went back into the oven until the edges crisped and the colour deepened to a rich, toasty brown. Meanwhile, she'd mix the sour cream and chives with that effortless touch she had, tasting with the tip of a spoon and adjusting the seasoning without a word. When the skins came out, hot and crackling, the dip went straight into the centre of the table — and somehow the whole batch disappeared long before anyone admitted they were hungry.
Ingredients
- 250 g cottage cheese (or cream cheese)
- 4 spring onions, chopped
- 1 garlic clove, finely chopped
- 125 ml sour cream
- Pinch of salt and black pepper
- 1 kg baking potatoes
- Butter
Method
- Mix the cottage cheese, spring onions, garlic, sour cream, salt and pepper and chill in the fridge.
- Cut potatoes with skins on to about 2 cm thickness.
- Place skins in a roasting tray with the peel side up.
- Brush with butter and sprinkle with salt.
- Bake for about 25 minutes until golden brown.
- Serve with the dipping sauce on the side.