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Golden Potato Skins with Red Wine & Garlic Mustard, Rocket & Cheese
By Sophie Hansen
Golden Potato Skins with Red Wine & Garlic Mustard, Rocket & Cheese
In this recipe
Preparation time:
10 mins
Cooking time:
30mins plus 1hr for potato
6 - 8

6 medium Coliban (or any other good baking) potatoes
1/2 cup sour cream
4 tbsp Beerenberg Red Wine and Garlic Mustard
Juice of one lemon
Salt and black pepper to taste
1 handful of Rocket, roughly chopped
1/2 cup freshly grated cheddar cheese


A fancy take on the classic potato skin; this recipe is fantastic for a crowd and/or sits well next to a barbecued chop or steak.

Preheat oven to 200C and bake the potatoes for about one hour or until crunchy on the outside and soft inside. Remove from the oven, cut in half and scoop out most of the potato into a large bowl, leaving enough to keep the halved shapes. 

To the hot potato; add sour cream, Beerenberg Red Wine & Garlic Mustard, lemon juice, sea salt and a good grinding of fresh black pepper. Fold through the rocket and half of the cheddar. Then divide this mixture back among the scooped out potato skins. Sprinkle with the remaining cheese and return to the oven for 30 minutes or until golden. Serve with a little extra rocket.