Loaded Cubbs Baked Potatoes
Hot baked potatoes topped with a Cubbs party dip — comfort food in 5 minutes once the spuds are out of the oven.
A Cubbs Smooth & Creamy dip isn’t only for chips. Spooned hot over a baked potato, it becomes a creamy, herby topping that takes a midweek dinner from boring to “wait, you made this yourself?”
You’ll need
- 4 large baking potatoes, scrubbed
- 1 sachet Cubbs Party Dip — Smooth & Creamy (Sour Cream & Spring Onion or Cream Cheese & Chives both excellent)
- 250 ml (1 cup) sour cream
- 1 tbsp butter
- Salt, pepper, chives or spring onion for garnish
Method
- Bake the potatoes at 200°C for ~1 hour until the skins are crisp and a knife slides through cleanly. (Or microwave them for ~10 minutes if you’re in a hurry.)
- Mix the dip: whisk the Cubbs sachet through the sour cream. Refrigerate for at least 30 minutes if you have time — the flavour deepens.
- Split & top: split each hot potato lengthwise, fluff the inside with a fork, top with a knob of butter, then spoon generously with the dip mix.
- Finish with cracked pepper and a scatter of chives or sliced spring onion.
Make it a meal
Add crispy bacon, leftover roast chicken, or steamed broccoli on top for a one-bowl supper.