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Baked Potatoes with Cucumber & Capsicum Dip

Baked Potatoes with Cucumber & Capsicum Dip recipe

2 Servings

some practice required 40 Minutes

ingredients

ingredients

for the recipe Baked Potatoes with Cucumber & Capsicum Dip

Baked Potatoes:

1 tbsp Olive Oil (15ml)
15 g Garlic Cloves (5-6 cloves, finely chopped)
1 tsp Dried Oregano (5g)
1 tsp Parsley (5g, dried)
1 tsp Basil (5g, dried)
550 g Potatoes (5 medium, sliced)
½ tsp Salt (2.5g)

Dip: :

35 g Cucumber (1/2 small, grated)
35 g Green Bell Peppers (1/2 small, finely chopped)
30 g Yoghurt (hung, chilled)
2 tbsp Dr. Oetker FunFoods Mayonnaise Diet (60g)
½ tsp Dr. Oetker FunFoods Garlic Chilli Dip (2.5g)
10 g Tomato Ketchup

Preparation

Preparation

1

Preheat oven to 180°C.

2

In a bowl add olive oil, garlic, basil, oregano, parsley and salt. Marinate the potato slices in the above mixture for 10-15 minutes.

3

Place potatoes in a single layer on a lightly greased baking sheet. Bake for 20-30 minutes. Turn potatoes occasionally to bake evenly from all sides.

4

Dip:

In a bowl, add yogurt, diet mayonnaise, garlic chilli dip, cucumber and capsicum. Stir briefly.

5

Serve the baked potatoes with the creamy dip.

Calorie and nutritional information for the recipe Baked Potatoes with Cucumber & Capsicum Dip

Per serving / piece Per 100 g / ml
energy 63kcal 17kcal
fat 6.4g 1.7g
carbohydrates 1.4g 0.4g
protein 0.1g 0g