Loaded Potato Skins with Cashew Sour Cream

GF DF RSF PB
Serves: makes 8

Ingredients:

FOR THE CRISPY POTATO SKINS
4 medium russet or Sebago potatoes
2 tbsp olive oil
2 tbsp crispy chilli oil 
Salt and pepper to taste
1/2 cup chopped chives or spring onions
1/2 pack DJ&A Pickle-Licious Crisps (crushed, for topping)

FOR THE CASHEW SOUR CREAM
1 cup soaked cashews
Juice and zest of 1 lemon
1 tsp apple cider vinegar
1/2 cup water
1/4 tsp sea salt

Method:

Preheat the oven to 220°C. Scrub potatoes and pierce with a fork.

Bake whole for 30 mins until just soft. Cool slightly, then halve lengthways and scoop out some flesh.

Brush skins with olive oil and crispy chilli oil, season with salt, and return to the oven for 10-15 minutes until crispy.

Blend all sour cream ingredients until smooth and creamy.

Fill potato skins with cashew sour cream, add chives, and crushed Pickle-Licious crisps.

Serve warm with extra sour cream on the side.