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Gherkin-filled Jacket Potatoes

Ever popular filled baked potatoes to serve as a side.


  • 4 large potatoes, washed
  • 30 ml (2 Tbsp) olive oil
  • 125 g (½ cup) plain chunky cottage cheese
  • 10 ml (2 tsp) Dijon mustard
  • ¼ red onion, finely chopped
  • 125 g (½ cup) Rhodes Quality Dill Gherkins, drained and chopped
  • 45 ml (3 T) fresh dill, chopped
  • salt and freshly cracked black pepper
  • 45 ml (3 Tbsp) softened butter
  • to serve: chilli flakes


  1. Wash the potatoes, prick them with a fork and brush them with olive oil.
  2. Wrap the potatoes in tin foil and bake in an oven that has been preheated to 180°C for 1 hour or until tender.
  3. Place the cottage cheese in a bowl.
  4. Add the dijon mustard, onion, Rhodes Quality Dill Gherkins and dill and stir to mix.
  5. Season to taste with salt and freshly cracked black pepper.
  6. Cut two crossways slits in each hot potato.
  7. Divide the butter between the potatoes and allow to melt.
  8. Divide the gherkin filling between the potatoes and serve immediately.


Serves 4

Cooking Times

Prep Time: 20 minutes Cooking Times: 60 min minutes


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