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Potato Skins with Chilli Dip

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Grilling potato skins is a healthy and tasty alternative to deep-frying.


  • 2 large baking potatoes
  • 120g fat-free Greek yoghurt
  • 1 clove garlic, crushed
  • 1 tsp tomato purée
  • 1 small green chilli, finely chopped and de-seeded
  • 1 tbsp chopped coriander leaves
  • Pinch cumin powder
  • 1/3 medium avocado, sliced
  • 1 tomato, sliced


  1. Microwave or bake the potatoes until tender.
  2. When cool enough to handle, carefully cut them in half and scoop out the flesh, leaving a thin layer on the skins (save the scooped-out flesh for another meal).
  3. Cut each potato skin into 3 then place, skin-side down, on a large baking sheet and grill until crisp, turning where necessary.
  4. Meanwhile, mix the tomato purée, chilli, coriander and cumin to make the dip. Serve with the potato skins, with the avocado and tomato on the side.
  5. Vegan alternative: swap the Greek yoghurt for a non-dairy alternative.

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