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Pickle Cream Stuffed Potatoes

Pickle Cream Stuffed Potatoes

Course appetizers
Cuisine American, German
Keyword Pickle Cream, Pickle Potatoes, Potato Appetizer, Stuffed Potatoes
Prep Time 25 minutes
Cook Time 15 minutes
Servings 14 Potatoes
Author Lora Wiley-Lennartz

Ingredients

  • 14 small yellow potatoes
  • Olive oil
  • 1 garlic clove
  • 2/3 cup sour cream
  • 1/3 cup finely chopped dill pickles plus some for garnish
  • 1 teaspoon pickle juice
  • 1 tablespoon chopped fresh chives plus some for garnish
  • Pinch of sugar
  • Kosher salt & freshly ground pepper

Instructions

Prepare the Potatoes:

  1. Preheat the oven to 350°F
  2. Line a baking dish with parchment paper.
  3. Slice a piece off of each potato so they stand up on their own.
  4. Scoop a tablespoon's worth of potato out of the center of each potato.
  5. Place the potatoes in the baking dish.
  6. Brush with olive oil.
  7. Bake for 25 minutes.

Make the Pickle Cream:

  1. Grate the garlic clove and mix it with the sour cream.
  2. Dice the pickles into small pieces
  3. Combine the pickles, pickle juice, and chives with the sour cream.
  4. Season with sugar, salt, and pepper to taste.
  5. Set aside.

Finish the Dish:

  1. Let the potatoes cook for 10-15 minutes until you can safely handle them.
  2. Fill the potatoes with the pickle cream.
  3. Arrange on a platter and serve.