Jacket Potatoes With Dips

Name: Jacket Potatoes With Dips
Ingredients: 2 2/3 lbs potatoes; 7 oz cream cheese; 1 cup plain yogurt; 1/2 bunch chives, chopped finely; 1 bunch radishes, very thinly sliced; 1 None ripe avocado, halved, stoned, peeled and diced; 4 tbsp pickle juice; 1/2 bunch dill; 1 None pickle, sliced; 3.5 oz salad shrimp, cooked and peeled; 2/3 cup sour cream; 4-5 tsp medium hot mustard; 1 None egg, hard boiled, peeled and chopped finely; 1 None large spring onion, chopped finely

14 ingredients

5 steps

Ingredients

2 2/3 lbs potatoes
7 oz cream cheese
1 cup plain yogurt
1/2 bunch chives, chopped finely
1 bunch radishes, very thinly sliced
1 None ripe avocado, halved, stoned, peeled and diced
4 tbsp pickle juice
1/2 bunch dill
1 None pickle, sliced
3.5 oz salad shrimp, cooked and peeled
2/3 cup sour cream
4-5 tsp medium hot mustard
1 None egg, hard boiled, peeled and chopped finely
1 None large spring onion, chopped finely

Directions

1

Cook the potatoes in boiling salted water for about 20 mins.
2

For the cream cheese dip: mix the cream cheese, 1/3 cup yogurt, chives and most of the radishes in a bowl and season to taste. Garnish with reserved radish slices.
3

For the avocado dip: puree the avocado and 2/3 cup yogurt with about 4 tbsp of pickle juice. Fold in the dill, most of the sliced pickle and most of the shrimp. Garnish with remaining pickle and shrimp.
4

For the sour cream and mustard dip: mix the sour cream and mustard and stir in most of the chopped egg and spring onions. Garnish with the remaining egg and spring onions.
5

Serve the dips with the hot potatoes.