Saffron Roasted Grape and Walnut Stuffed Potato Skins

Preheat oven to 200°C (390°F). Scrub potatoes clean, prick each twice with a fork, rub with olive oil and salt. Place directly on oven rack and bake 25 minutes until a skewer slides through with no resistance.

Remove potatoes and let cool 5 minutes. Slice each in half lengthwise. Carefully scoop out most of the flesh, leaving a 1cm shell all around (reserve scooped flesh for another use). Brush the inside of each skin with olive oil, place cut-side down on a baking sheet, and roast 8-10 minutes until the edges are crisp and golden. Flip cut-side up for filling.

While potatoes roast, crumble saffron threads into a small bowl, pour 2 tablespoons of hot (not boiling) water over them, and steep 5 minutes until the water turns a deep amber-gold. The fragrance should be extraordinary.

In a small saucepan over low heat, melt butter until just foamy. Remove from heat and stir in the saffron infusion with its liquid. Swirl to combine into a vivid golden butter. Set aside.

Halve the grapes, roughly chop the walnuts, and mince the garlic. In a bowl, toss grapes, walnuts, and garlic with 1 tablespoon lemon juice, ½ teaspoon salt, and 1 tablespoon of the saffron butter. Spread on a small baking sheet.

Roast at 200°C (390°F) for 10-12 minutes, until grape skins blister and walnut pieces are fragrant and toasted at the edges. Remove and cool slightly.

Finely chop parsley and chives. In a bowl, stir yogurt with herbs, remaining 2 tablespoons lemon juice, ¼ teaspoon salt, and 1 tablespoon of the saffron butter until smooth and bright. Taste and adjust salt or lemon.

Brush the inside of each crisped potato skin generously with saffron butter. Spoon the roasted grape and walnut mixture evenly into the skins, pressing gently. Drizzle any remaining saffron butter over the tops.

Return to oven at 200°C (390°F) for 8-10 minutes until the filling is heated through and the edges deepen to a rich golden. The tops should shimmer with saffron butter.

Slide two potato skins onto each plate. Spoon a generous pool of herbed yogurt sauce alongside each portion. Finish with a scatter of any remaining roasted grapes and walnuts. Serve immediately while the skins are crisp and the saffron aroma still rises.