Thrice Baked Potatoes with Sizzled Pine Nuts & Harissa


This recipe makes 8 halved and stuffed potatoes but can easily be scaled up or down accordingly. If you’re cooking for 2 to 4, cut the recipe in half–though you should make a full batch of the sizzled pine nut harissa oil –that stuff is wayyyyy too yummy to be cutting it in half. If you’ve got some leftover, spoon it over jammy boiled eggs the next morning.

Active Time: 30

Total Time: 1 h 15

Thrice Baked Potatoes with Sizzled Pine Nuts & Harissa


  • 4 russet potatoes, about 3 pounds
  • ¼ bunch dill
  • 8 garlic cloves


  • 4 baby pickles, plus 2 tablespoons brine from the jar
  • Kosher salt, freshly ground black pepper
  • 5 tablespoons olive oil plus additional for drizzling
  • ¼ cup pine nuts
  • 2 tablespoons harissa


  • ½ cup whole milk yogurt
  • 4 tablespoons unsalted butter
  • 4 ounces feta cheese

1. Get those potatoes baked:

  • Preheat the oven to 425 degrees.
  • Rinse and scrub 4 russet potatoes. Place on a rimmed baking sheet. Transfer to the oven and bake until tender all the way through when pierced with a toothpick, about 1 ½ hours. Alternatively, place the potatoes in your microwave and cook on high for 10-16 minutes (depending on your microwave). Remove from the oven or microwave and let sit until cool enough to handle.

2. While the potatoes roast and cool, do some prep:

  • Finely chop enough pickles to measure ⅓ cup and enough dill to measure 3 tablespoons. Add pickles and dill to a medium bowl, along with ½ cup yogurt and 2 tablespoons of the pickle brine. Grate 2 cloves of garlic into the bowl and mix to combine. Season with salt and pepper to taste.

3. Sizzle the harissa and pine nuts;

  • Peel and thinly slice the remaining 6 cloves of garlic. Place in a small skillet, along with ¼ cup olive oil and ⅓ cup pine nuts. Place over medium heat and cook, stirring, until garlic and pine nuts are both lightly golden, about 8 minutes. Add 2 tablespoons of harissa and cook, swirling the pan, until the harissa is sizzling and fragrant, about 1 to 2 minutes more.

4. Scoop and crisp the skins:

  • Increase the oven to 450 degrees.
  • When the potatoes are cool enough to handle, cut each one in half lengthwise. Carefully scoop the flesh into a large bowl, being careful to keep the skins intact while still leaving a thin layer of potato in the skins. Melt 4 tablespoons of butter and add to the bowl, along with the yogurt mixture. Mix to combine and season to taste with salt and pepper.
  • Add the scooped potato halves to a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and rub to coat thoroughly. Season with salt and pepper and transfer to the oven. Roast until crispy on the bottom and golden in spots, about 10-15 minutes.

5. Stuff, bake, top, and serve:

  • Divide the potato mixture among the potato skins.
  • Drizzle the tops with olive oil and transfer to the oven and bake until golden in spots, about 20-25 minutes.
    Drizzle the potatoes with half of the pine nut harissa mixture. Slice 4 ounces feta into 8 planks. Top each potato half with a plank, drizzle the remaining harissa mixture on top, and serve.

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