serves 2
Ingredients
- 6 white potatoes
Dip ingredients
- 1 cup coconut yoghurt
- 1 tbsp mustard
- ½ bunch chives, finely chopped
- ½ tsp salt (sea/Himalayan/rock)
- a pinch of pepper
Preheat oven to 175 C.
Combine all dip ingredients in a bowl and mix well.
Wash and dry potatoes. Put metal skewers through the centre of all potatoes lengthwise.
Lay them directly on an oven rack or place them on a baking sheet. Bake for 45 to 60 minutes, until their skin is crispy, and sticking one with a fork meets no resistance.
Transfer baked potatoes to a plate and top it with the dip.
Enjoy!