Twice-baked German potatoes

The ultimate side dish: baked potatoes stuffed with mash and caramelised onions topped with a creamy herb sauce

Serves: 6

Ingredients:

6 large potatoes, scrubbed clean

2 medium onions, finely chopped

30ml (2 tbsp) olive oil

Knob of butter

Salt and white pepper, to taste

For the cream sauce:

1 x 230g tub crème fraîche

1 garlic clove, minced

15ml (1 tbsp) fresh dill, chopped

3 radishes, thinly sliced

Extra dill sprigs for garnishing

Method:

1) Bake the potatoes in a 180°C oven for 45 minutes, or until tender to the touch.

2) Fry the onions in the olive oil over low heat until caramelised and set aside.

3) Cut a cross into the top of each potato using a sharp knife and gently remove the flesh with a spoon.

4) Mash the potato, add a knob of butter and half the onion mixture. Season with salt and pepper.

5) Scoop the mashed potato back into the potato skins and top with the remaining caramelised onion. Cover loosely with foil and bake for a further 10 minutes.

6) To make the sauce, combine the crème fraîche, garlic, dill and half the radishes and spoon over the potatoes. Garnish with the remaining radishes and dill sprigs.

7) Serve with grilled bratwurst, pickled red cabbage and strong mustard.

Cook's tip: For a more Banting-friendly recipe, replace the potato with pumpkin baked in wedges with skin on, or aubergines baked whole till just tender, then halved, and follow recipe as directed.