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

Topping suggestions:

• Sliced avocado and lemon juice
• Baked Beans
• Chopped tomatoes and olives
• Salsa (see recipe)
• Roasted eggplant strips
• Roasted capsicum strips
• Sliced and sautéed mushrooms
• Ratatouille
• Chilli con carne
• Lean ham and pineapple
• Creamed corn and tuna

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.