Medium sized potatoes (allowing at least one per person)
A little oil for brushing
Dressing: Equal quantities of low-fat natural yoghurt and reduced-fat ricotta cheese, and a few chopped chives
Preheat oven to 220˚C. Scrub potatoes and brush skins lightly with. oil to ensure a dry crisp surface. Bake on a tray for 40-60 minutes depending on size, until cooked. Slice potato in half. Spread with a spoonful of dressing and spoon over desired toppings.
Hint: For an alternative way of serving, make a cross on top of potato with a knife. Press from the base to open up potato. Top as above.
Variation: Wrap potatoes in foil squares for soft melting skins. Open foil and fold down to fill with toppings. Serve hot in foil.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 1
Serve size: 208 g