Jacket Potatoes With Dips - cooking recipe

Ingredients

2 2/3 lbs potatoes
7 oz cream cheese
1 cup plain yogurt
1/2 bunch chives, chopped finely
1 bunch radishes, very thinly sliced
1 None ripe avocado, halved, stoned, peeled and diced
4 tbsp pickle juice
1/2 bunch dill
1 None pickle, sliced
3.5 oz salad shrimp, cooked and peeled
2/3 cup sour cream
4-5 tsp medium hot mustard
1 None egg, hard boiled, peeled and chopped finely
1 None large spring onion, chopped finely

Preparation

Cook the potatoes in boiling salted water for about 20 mins.
For the cream cheese dip: mix the cream cheese, 1/3 cup yogurt, chives and most of the radishes in a bowl and season to taste. Garnish with reserved radish slices.
For the avocado dip: puree the avocado and 2/3 cup yogurt with about 4 tbsp of pickle juice. Fold in the dill, most of the sliced pickle and most of the shrimp. Garnish with remaining pickle and shrimp.
For the sour cream and mustard dip: mix the sour cream and mustard and stir in most of the chopped egg and spring onions. Garnish with the remaining egg and spring onions.
Serve the dips with the hot potatoes.