Crispy Potato Skins With Pesto Dip

Introduction
If there’s a better use for potatoes than this, we haven't found it yet.

Pro tip
For best results, choose a potato variety that’s neither too starchy nor too waxy. Yukon Gold, Maris Piper, or Roosters all work well.

Recommended equipment
Instant-read digital thermometer

Ingredients for 12 potato cups

Method
First, make the dip. Simply mix equal parts pesto and sour cream. Blend if you want your dip to be perfectly smooth, but we rather like the slightly chunky, rustic texture. Garnish with diced red onion and the freshest herbs you have on hand.

Bake your potatoes in the oven until tender. (Don’t be tempted to microwave them, as they won’t yield the super-crispy texture that you’re after.)

Cut each potato in half along its equator and scoop out most of the insides, leaving about a centimetre of potato still attached to the skin. Don’t aim for perfection; it’s positively encouraged to leave little craggy bits because they will crisp up beautifully later.

Optional: Blend the insides of the potato and mix with a little water to make a thick slurry. Dip the potato cups in the slurry and allow the excess to drip off before proceeding.

You now have two options. One is to place the potatoes in a low-temperature oven with the door open and allow the skins to gradually crisp up. This should take around an hour, give or take.

Option two, our favourite, is to deep fry them. Heat your oil until shimmering (or until it registers 375°F on an instant digital thermometer) and add the skins until crispy and golden, about 2-3 minutes. Place the cups on a paper-lined tray, concave side down, to drain.

Serve warm.