4 large baking potatoes
Olive oil

Bake potatoes until tender. Cut them in half and scoop out the flesh to be reserved for another meal. Cut each potato shell in half again and lightly brush with olive oil. Cook on BBQ until crisp.

Dip

250ml nat. yogurt
2 crushed garlic cloves
2 tsp tomato paste
1 chopped chilli
½ tsp celery salt
Salt and black pepper

In a bowl mix together remaining ingredients and serve with potato skins.

Vegetarian friendly

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