For the Crispy Cheesy Potato Halves

• 8 large or medium potatoes
• 1½ cups (150 g) shredded cheese (Parmesan, Mozzarella, or a mix)
• ½ cup (60 g) breadcrumbs
• 1 tsp smoked paprika
• 1 tsp dried garlic powder
• 1 tsp Italian herbs (oregano, basil, thyme)
• 2–3 tbsp (30–45 ml) olive oil or melted butter
• Salt, to taste

For the Sauce

• ½ cup (120 ml) sour cream
• 2 cloves garlic, minced
• 1 tbsp (15 ml) sweet chili sauce
• Fresh dill, chopped (about 1 tbsp or to taste)
• Salt and black pepper, to taste

1. Boil the potatoes in salted water until tender when pierced with a fork, about 15–20 minutes depending on size. Drain and let cool slightly.
2. Preheat the oven to 180°C (355°F).
3. Cut each potato in half lengthwise. Grease a baking pan and sprinkle breadcrumbs evenly over the bottom.
4. In a small bowl, combine the shredded cheese, smoked paprika, dried garlic powder, and Italian herbs. Sprinkle this mixture evenly over the breadcrumbs in the pan.
5. Place the potato halves cut side down on top of the cheese and breadcrumb layer.
6. Brush the potato tops with olive oil or melted butter and season with salt.
7. Bake in the preheated oven for 15–20 minutes, or until the tops are golden and crispy and the cheese mixture has melted and browned.
8. Meanwhile, prepare the sauce: in a bowl, mix sour cream, sweet chili sauce, minced garlic, salt, and black pepper. Stir in the chopped fresh dill.
9. Once baked, sprinkle some fresh dill over the potatoes and serve them warm with the dill sauce on the side.