Potato skins with dips


4 large baking potatoes

Olive oil

Dips (sour cream and chives)

250ml of Sour Cream

1 pack of chives

Dips (Cajun)

250ml Natural yogurt

2 garlic cloves, crushed

2 tsp tomato paste

1 small green chilli, chopped

Salt and Pepper




Bake or microwave the potatoes until tender. Cut them in half and scoop out the flesh, leaving a think layer of potatoes on the skins.

The scooped out potatoes can be reserved in the fridge or freezer for another meal.

Cut the potato shell in half again and lightly brush the skins with olive oil. Cook on a medium-hot barbecue for 4-5 minutes, or until crisp.

Dips (both sour cream with chives and Cajun)

Mix together the dip ingredients in a bowl to the make the two separate dips.