Large potatoes are first baked until soft, then roasted again until their skins are firm and crispy. The fluffy insides go into a fresh sour cream filling with chives and lemon; pickled shallot adds acidity and a little crunch.
This starter is all about two very different textures from a single potato. Baking the potatoes until completely tender makes the insides soft enough to scoop out and mix with sour cream into a creamy filling. The empty skins then get another turn in the oven. This dries them out further and turns them golden brown, without needing to bake the filling. Choose large, firm potatoes that are roughly the same size; that way, they’ll cook at the same time and have room for generous spoonfuls of filling.
A floury potato gives you fluffier insides, while a slightly firmer variety also works well and usually keeps the skin sturdy. Prick the potatoes a few times with a fork before baking and give them time: the middle should be soft when you pierce it with a knife. Let them cool briefly after baking so you can handle them, but scoop them out while they’re still warm. Leave a little flesh around the edges; this helps the skins hold their shape.
The second round in the oven does more than just add color. Brush the skins lightly with oil and place them on a baking sheet, cut side up. The hot oven crisps the edges and dries the insides enough to keep the sour cream filling from making them soggy straight away. Keep an eye on them towards the end: thin spots brown faster than the thicker edges. If they’re still flexible, give them a few more minutes.
Sour cream gives the filling a fresh, slightly tangy base and makes the potato fluffy and creamy. You can use crème fraîche for a richer flavor, or Greek yogurt for a fresher filling; add the yogurt gradually so the mixture doesn’t become too thin. Lemon zest adds fragrance, and a tablespoon of juice brings extra freshness. Chives go well with the mellow potato without overpowering the other flavors. Season the filling right at the end, since the pickled shallot also adds acidity and salt.
Slice the shallot thinly so it softens a little during the short pickling time while keeping its crisp bite. The simple combination of vinegar, water, sugar and salt mellows the onion’s sharpness. Drain the shallot before scattering it over the potatoes; this keeps the crispy skins dry. Serve the filled halves straight away as a starter to share, with a green salad on the side if you like. You can make the shallot ahead, but fill the skins just before serving to preserve the contrast between crispy and creamy.
Preheat the oven to 200 °C. Scrub the potatoes clean, prick them a few times all over with a fork and place them on a baking sheet. Bake for 55–65 minutes, until a knife slides into the middle without resistance.
Meanwhile, make the pickled shallot. Slice the shallots into thin rings and put them in a heatproof bowl. Bring the vinegar, water, sugar and ½ tsp salt to a boil, stirring until the sugar has dissolved. Pour over the shallot and leave to stand for at least 20 minutes.
Take the potatoes out of the oven and leave them to cool for 10 minutes. Halve them lengthwise. Scoop the potato insides into a bowl with a spoon, leaving about 5 mm of potato attached to the skin all around.
Set the oven to 220 °C. Brush both sides of the potato skins lightly with olive oil and place them on the baking sheet, cut side up. Roast for 12–18 minutes, until the edges are golden brown and the skins feel firm.
Mash the warm potato insides with the sour cream, chives, lemon zest and lemon juice. Season with black pepper and extra salt if needed. Mix into a creamy filling; add an extra spoonful of sour cream if the potato is dry.
Drain the shallot. Spoon the herbed sour cream onto the crispy potato skins and top with some pickled shallot. Serve immediately.
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