As this dish is using the skins of the potatoes and not the flesh, it lowers the GI and makes the nutritional value greater. Save the flesh of potatoes, either freeze it or store in fridge for a few days, and use when making fish cakes or vegi-burgers
Suitable for maintenance and levels 1,2,
Health Bite: Sweet potatoes are packed with vitamin A and are a good source of beta-carotene. They are a much more nutritious choice of starchy carbohydrate and contain vitamin E, which is beneficial to dry skin conditions.
For the skins:
2 sweet potatoes
2 brown potatoes
1/2 tbsp oil (such as rapeseed or olive)
1 cup of good grated cheese (your preference here but one that’s good for melting )
unrefined sea salt
for the dip:
1/2 cup authentic full-fat Greek yoghurt
1/4 cup full-fat mayonnaise
1 large clove garlic
salt and pepper to taste
Preheat oven to 200°C. Prick the potatoes lightly, rub oil into the skins and sprinkle with sea salt. Put brown potatoes in the oven for 15 minutes then add the sweet potatoes for a further 40 minutes or until soft. Don’t allow sweet potatoes to overcook as they become mushy.
Whilst potatoes are baking make the dip. Combine all dip ingredients into a food processor and blend till smooth. Transfer to a serving bowl and chill till needed.
When potatoes are cooked, halve them and scoop out flesh with a spoon (please note: sweet potato skins will be softer and you will need to retain more flesh to keep them firm). Then halve the skins again . Sprinkle cheese over and put back in oven for another 5 minutes to melt cheese.
Serve immediately with a teaspoon of dip on each skin.