Slimming World - Baked Potato Skins With Dips

Free on Green

Serves 4

4 medium baking potatoes

For the yogurt dip
150 ml low-fat natural yogurt
2 garlic cloves, crushed
1 tbsp spring onions, sliced

For the mustard sauce
150 ml low-fat natural yogurt
2 tbsp wholegrain mustard
1 jalapeno chilli, chopped

For the tomato salsa
2 medium tomatoes, chopped
3 tbsp red onion, finely chopped
1 tbsp fresh chopped parsley
1 green pepper, seeded and chopped
dash of splenda 

Scrub the potatoes and place on a baking sheet. Cook in the oven at 200c for 1 hour or until soft. Remove and cool. Cut the potatoes in half lengthways and scoop out the centres with a teaspoon, leaving a 1 cm thickness shell.

Sprinkle the skins with a little salt and place the potatoes in the oven for 10 minutes or until crisp.

Mix the yogurt drip ingredients together. Mix together the mustard sauce ingredients. Finally mix the tomato salsa ingredients together.

Place the tomato salsa in each potato skin. Pour over either the yogurt or mustard sauce and serve.

Tip: Prepare the skins a day in advance for ease and speed. Pop them in the oven to warm them through before serving.


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