Ingredients
- 4 large russet potatoes, scrubbed
- 1 tsp kosher salt
- 2 tbsp unsalted butter, softened
- ½ cup sour cream
- 4 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded, divided
- 1-2 tbsp pickle brine
- 2 tbsp fresh chives, chopped
- To Top It Off
- Extra Big Papa Dills, diced
- Chives, chopped
- Bacon Bits
Twice baked potatoes were already a good idea. Then we added pickles. These Dill Pickle Twice Baked Potatoes start with russets and get mixed with cream cheese, sour cream, sharp cheddar, and loaded with Big Papa Dills, Dill Pickle Mustard, plus just enough pickle brine to keep every bite bright. Once baked, then you pile on the toppings: extra pickles, bacon, chives, aioli - this is not the time to be shy.
Serve them as a side with dinner or bring them out for football parties or casual hosting when you want something a little more impressive. Finish with bacon bits, extra pickles, chives, and a drizzle of aioli, and watch them become the first thing gone.
Recipe Instructions:
- Preheat the oven to 400°F. Rub the potatoes with olive oil, sprinkle with kosher salt, and bake for 50–60 minutes, or until fork tender.
- Let the potatoes cool slightly, then slice each in half lengthwise.
- Carefully scoop out the centers into a large mixing bowl, leaving about a ¼-inch border so the skins hold their shape.
- Mash the potato with the butter, sour cream, cream cheese, Dill Pickle Mustard, ¾ cup of the cheddar cheese, and seasoning, until mostly smooth.
- Fold in the diced Big Papa Dills and chopped chives.
- Spoon the filling back into the potato skins and sprinkle the remaining cheddar cheese over the top.
- Pop the potatoes back into the oven and bake for 12–15 minutes, until the cheese is melted and the tops are lightly golden.
- Finish with extra diced pickles, bacon bits, fresh chives, and a drizzle of aioli.
