• 2 large sweet potatoes

For the dip:

  • 120g yogurt (goats)
  • 1 garlic clove, crushed
  • 1 tsp tomato puree
  • 1/2 tsp green chilli puree (or 1/2 small green chilli, chopped)
  • 1/4 tsp celery salt
  • Pinch sea salt
  • Pinch black pepper


  • STEP 1
    Bake the potatoes in the oven until tender.
  • STEP 2
    Cut them in half and scoop out the flesh, leaving a thin layer on the skins. Keep the scooped out potato for another meal.
  • STEP 3
    Cut each potato in half again then place the pieces skin-side down on a large baking sheet.
  • STEP 4
    Grill for 4-5 minutes, or until crisp.
  • STEP 5
    Mix together the dip ingredients and serve with the potato skins.

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