Trick or Treat Dip
Why not serve this at a Halloween party?
1.1 Kilogram Potatoes (2 1/2 lb)
25 Gram Butter, melted (1 oz)
2 Tablespoon Tandoori spice mix
3 Tablespoon Natural yogurt
1 Teaspoon Worcestershire sauce
2 Tablespoon Milk
175 Gram Skimmed milk soft cheese (6 oz)
Paprika, to garnish
Wash and dry the potatoes, prick the skin and bake at 200 °C / 400 °F / Gas 6 for 1 hour, or until soft when pinched. Remove from the oven and cool until able to handle.
Cut the potatoes into quarters and scoop out as much flesh as possible. Place on a baking sheet and brush with melted butter. Bake at 200 °C / 400 °F / Gas 6 for 10-15 minutes, or until crisp, turn over once.
Meanwhile, mix the spice to a paste with yogurt and sauce. Blend together with the milk and soft cheese. Sprinkle with paprika and serve with the potato skins.