Serves 4

Ingredients
4 large baking potatoes
Olive oil for brushing
1 cub natural yogurt
2 garlic cloves, crushed
2 tsp tomato paste
1 tsp green chili paste or 1 small small chopped green chili
1/2 celery salt
Salt and freshly ground black pepper

Method

1. Bake or microwave the potatoes until tender. Cut them in half and scoop out the flesh, leaving a thin layer of potato on the skins. The scooped out potato can be reserved in the fridge or freezer for another meal.
2. Cut each potato shell in half again and lightly brush the skins with olive oil. Cook on a medium to hot barbecue for 4-5 minutes, or until crisp.
3. Mix together remaining ingredients in a bowl to make the dip. Serve the potato skins with the Cajun dip on the side.